Spaghetti Squash Carbonara Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoons pepper. Place the squash flesh side down in the pan and add enough water to come up about 1/4-inch. Cover tightly with aluminum foil and cook in the oven until the squash is just fork tender, 1 to 1 1/2 hours. Shred the squash with a fork and transfer to a large heat proof bowl.
• In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy. Pour off most of the fat and then add the shallots and garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add the white wine and cook until the liquid has completely evaporated.
• In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

Steps:

• Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave-safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.
• Meanwhile, mix together the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl.
• Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.
• Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Divide among 4 plates and serve with more Parmesan, if using, and a green salad on the side.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
• Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
• While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
• Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
• Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Pierce the squash in several place with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft.
• Remove from the oven and let stand for 5 minutes.
• Split the squash lengthwise; remove the seeds.
• Using a fork, shred the squash strands into a bowl.
• Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.

Steps:

• Heat the oven to 350°F. Cut the squash in half lengthwise with a sharp knife. Scrape out the seeds and seed flesh with a spoon and discard. Pour 1/2 cup water into a 9 x 13-inch baking dish and place the squash cut side down in the water. Roast for 45 minutes or until tender. In a skillet, cook the bacon over medium heat until the edges crisp. Add the onions and cook for 5 to 6 minutes or until soft and beginning to brown. Remove from the heat. In a large bowl whisk the eggs, then whisk in the ricotta. Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper. When the squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375°F. Remove the squash from the baking dish and let it cool slightly. Dump out any water left in the baking dish, wipe it dry and then grease it lightly with cooking spray. Shred the inside of the squash with a fork into spaghetti-like strings and remove from the outer shell. You should have approximately 6 cups. Mix the squash strings into the egg and onion mixture. Spread in the baking dish and top with the remaining 1/4 cup of cheese. Bake for 45 minutes or until firm and golden on top.Spa

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.