A fun and surprising way to use spaghetti squash. This recipe is SUPER filling and satisfying, truly making squash the star of the meal as opposed to a side. Just the comfort that we want a cold fall day, while not sacrificing nutrition.
Spaghetti Squash Carbonara
Servings: 4; Prep Time: 1 hour
Ingredients:
1 medium to large spaghetti squash
1 tsp avocado oil
5-6 pieces of bacon
2 tbsp grated parmesan
1/4 cup grated pecorino romano
2 egg yolks
1 tsp cracked black pepper (+ more to taste)
Instructions:
Preheat oven to 375 F.
Cut spaghetti squash in 1/2 and scoop out seeds.
Drizzle squash with olive oil and place cut side down on baking tray.
Place bacon on another baking tray.
Bake bacon for 15 minutes. Remove bacon from tray and pour grease into a bowl.
Bake spaghetti squash for 35-45 minutes until tender.
Let squash cool for about 5 minutes until able to touch.
Scoop out spaghetti squash into large bowl.
Add egg yolks and drizzle 1 tsp bacon grease. Whisk quickly.
Crumble in bacon and add all other ingredients. Stir well.
Serve with more cracked black pepper and a little pecorino romano.
