27 Oct Spaghetti Squash Carbonara
- 1 spaghetti squash
- 1 cup heavy cream
- 1 cup bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 3 eggs
- 1 cup parmesan cheese, finely grated
- 1/2 tsp. salt (or to taste)
- 1/2 tsp. white or black ground pepper
- 1/4 tsp. nutmeg
- 1/2 tsp. parsley
- 1/2 tsp. Worcester sauce
- Preheat oven to 350°F.
- Cut spaghetti squash in half lengthwise. Trim off the stem and remove seeds. Place each half cut-side down on a sheet pan. Add ½ inch water and cover with foil. Bake for 40 minutes until tender. Cool.
- Using a fork, scrape squash from its shell and separate the strands. They should look like spaghetti. This step can be done ahead of time.
- Set the cream in a small pot and reduce to half over low heat. Stir regularly to prevent burning. This will take about 30 minutes.
- Using a large heavy saucepan, begin to cook the bacon. When it is about 1/2 cooked, add onions and continue until 3/4 way done. Add garlic and sauté until fragrant. Deglaze with white wine, and reduce to half.
- Add the spaghetti squash and heat through.
- In a small bowl, whisk together eggs, grated Parmesan and seasonings.
- Take the squash mixture off the heat. Pour the reduced cream over the squash, toss, then add the cheese mixture. Toss again until the squash is evenly coated.
- Serve immediately.
- Tip: The heat retained in the squash will cook the egg mixture without overheating it.
Thanks to Alpha Health for providing this recipe.