Spaghetti Squash Carbonara recipe
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Ingredients
- 1 pinch sea salt, or to taste 1 pinch freshly ground black pepper, or to taste 1 large spaghetti squash, halved and seeded 3 eggs, beaten 1 cup freshly grated Parmesan cheese 3 tablespoons chopped fresh parsley, plus extra for garnish ¼ pound bacon, cut into 1/4-inch pieces 1 leek, cleaned and chopped 2 cloves garlic, minced ⅓ cup white wine 1 tablespoon Parmesan cheese, or to taste, to garnish
Nutrition Info
- 370.4 caloriescarbohydrate: 37.2 gcholesterol: 168.4 mgfat: 16.4 gfiber: 0.6 gprotein: 19.8 gsaturatedFat: 6.7 gservingSize: -sodium: 755.6 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash Carbonara
Directions
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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.