Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, baked spaghetti squash carbonara. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon.
Baked Spaghetti Squash Carbonara is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Baked Spaghetti Squash Carbonara is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have baked spaghetti squash carbonara using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Baked Spaghetti Squash Carbonara:
- Make ready 3 lb spaghetti squash
- Take 10 slice bacon, diced
- Take 1 small yellow onion, diced
- Make ready 4 large eggs
- Prepare 1/2 cup ricotta cheese
- Prepare 1 1/4 cup parmesan cheese, divided
- Prepare salt
- Prepare black pepper
Best for nights when you're craving Italian, but also craving cozy fall flavors. Seasonal autumn butternut squash, roasted with fresh herbs, and garlic, all pureed into a creamy carbonara sauce that's vibrant and so delicious! Flip spaghetti squash over (carefully they will be very hot). Use a fork to "rake" the squash and create the noodles.
Steps to make Baked Spaghetti Squash Carbonara:
- Heat the oven to 350°F. Cut the squash in half lengthwise with a sharp chef's 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 heavy 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 and drain the grease.
- In a large bowl whisk the eggs, then whisk in the ricotta. Fold in the cooked bacon and onions, then 1 cup of grated parmesan 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.
- Make-Ahead: At this point you can cover the dish and refrigerate overnight.
- Bake for 30-45 minutes or until firm and golden on top. - - https://cookpad.com/us/recipes/346885-baked-coconut-chicken - https://cookpad.com/us/recipes/347369-roasted-bacon-onion-veggies-brussel-sprouts
Flip spaghetti squash over (carefully they will be very hot). Use a fork to "rake" the squash and create the noodles. Depending on the size of your squash, you may need to adjust the time up or down. This low carb spaghetti squash carbonara recipe features a creamy, decadent bacon carbonara sauce. Drizzle with olive oil, and season with salt and pepper.
So that is going to wrap this up for this special food baked spaghetti squash carbonara recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
