If you've ever wondered what to do with a spaghetti squash, or you're tired of serving it with marinara sauce, here's a recipe for you. It's special enough for company and simple enough for every day. Based on the classic spaghetti carbonara, spaghetti squash is roasted in the oven and finished with a sauce of garlic, leeks, white wine, Parmesan, and a bit of bacon.
Provided by Jacci Mason
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle sea salt and ground black pepper into the bottom of a baking dish. Put squash halves into the baking dish with the cut sides facing downward. Pour enough water into the pan to be about 1/4-inch deep.
- Roast squash in preheated oven until flesh is tender, 60 to 90 minutes. Shred the flesh from the squash into strands and to a colander to drain excess liquid.
- Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.
- Put bacon into a skillet and place over medium heat; cook and stir until browned but not yet crisp, 5 to 7 minutes. Drain excess fat from the pan, retaining about 2 tablespoons. Cook and stir leek with the bacon until soft, about 2 minutes. Add garlic and continue to cook until fragrant, about 1 minute more.
- Pour white wine over the bacon mixture; cook until most of the liquid evaporates, about 5 minutes. Stir squash into the bacon mixture; cook and stir until any remaining moisture from the squash evaporates, 2 to 3 minutes.
- Gently stir the egg mixture into the squash mixture; cook until the liquid makes a creamy sauce and is heated through, 2 to 3 minutes more. Season with pepper. Garnish with parsley and Parmesan cheese.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 37.2 g, Cholesterol 168.4 mg, Fat 16.4 g, Fiber 0.6 g, Protein 19.8 g, SaturatedFat 6.7 g, Sodium 755.6 mg, Sugar 1.6 g
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Lahengee Moreau
[email protected]I would not recommend this recipe to others.
Indonesia Sarvar
[email protected]I would not make this again.
abubakar salisu sani
[email protected]Not worth the effort.
zayel borland
[email protected]Too oily.
Kareem Majd
[email protected]Too salty.
Godbless
[email protected]Too bland.
SAMSE ALAM
[email protected]Needs more flavor.
Tsg Rokas
[email protected]Could be better.
Chloe Ditewig
[email protected]Not bad.
SROUR CELL
[email protected]Meh.
Mr Majnu
[email protected]This spaghetti squash carbonara was a bit of a disappointment. The spaghetti squash was mushy and bland, and the carbonara sauce was too heavy and oily. I also found the pancetta to be too salty. Overall, this dish was not to my taste, and I would no
Jackson Odger
[email protected]I was looking for a healthier alternative to traditional pasta carbonara, and this spaghetti squash carbonara fit the bill perfectly. The spaghetti squash was a great substitute for pasta, and the carbonara sauce was light and flavorful. I especially
Arslan Mirza
[email protected]This spaghetti squash carbonara was a quick and easy weeknight meal. The spaghetti squash cooked quickly, and the carbonara sauce came together in minutes. The flavor was delicious, and the dish was a hit with my family. I will definitely be adding t
Ezekiel Maluleka
[email protected]I'm not usually a fan of spaghetti squash, but this recipe changed my mind. The spaghetti squash was surprisingly delicious, and the carbonara sauce was creamy and flavorful. The pancetta added a nice touch of smokiness, and the Parmesan cheese added
Jasmine Morson
[email protected]Wow! This spaghetti squash carbonara exceeded my expectations. The spaghetti squash was cooked perfectly, providing a tender and slightly chewy texture that complemented the creamy carbonara sauce beautifully. The sauce itself was rich, flavorful, an
Kaeden Mcloughlin
[email protected]This spaghetti squash carbonara was a delightful culinary experience! The combination of flavors and textures was simply exquisite. The spaghetti squash provided a light and healthy base, while the creamy carbonara sauce added a rich and decadent tou