Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, baked spaghetti squash carbonara. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Baked Spaghetti Squash Carbonara is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Baked Spaghetti Squash Carbonara is something which I’ve loved my entire life. They are nice and they look fantastic.
I wrote a recipe that mixed up spaghetti squash, ricotta, and a few sprigs of sage, and banged it into the oven. 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.
To get started with this recipe, we must prepare a few components. You can cook baked spaghetti squash carbonara using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Baked Spaghetti Squash Carbonara:
- Make ready 3 lb spaghetti squash
- Get 10 slice bacon, diced
- Get 1 small yellow onion, diced
- Take 4 large eggs
- Prepare 1/2 cup ricotta cheese
- Make ready 1 1/4 cup parmesan cheese, divided
- Take salt
- Prepare black pepper
Depending on the size of your squash, you may need to adjust the time up or down. Place the eggs into a medium bowl and slowly whisk in the hot water. This low carb spaghetti squash carbonara recipe features a creamy, decadent bacon carbonara sauce. You can then use it as a low-carb pasta substitute or turn it into salads.
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
I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up. Like all winter squash, spaghetti squash requires some time in the oven before it becomes tender enough to eat. The quickest way to get this side dish on the table is to cut the squash in half and cook it face-down in a baking dish. Shred the inside of the squash with a fork into spaghetti-like strings and remove from the outer shell.
So that’s going to wrap this up with this special food baked spaghetti squash carbonara recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
