Baked Spaghetti Squash Carbonara

Well why not? Why not try making carbonara sauce for pasta without the pasta?

It’s an attempt to get some more vegetables into me and to try to expand my squash tolerance. Spaghetti squash isn’t as squash-y tasting as acorn squash and I shied away from eating any squash at all for a long time because of my dislike of that species. It took a while for me to figure it out… I don’t really like sweet vegetables and that people add brown sugar to squash while it is cooking took squashes past the edge of my tolerance.

So here’s this recipe. Instead of making the sauce in the pot that the pasta is cooked in, it’s all dumped into a dish and baked. And it’s pretty good. Though I’ll probably stick to the pasta version, my horizons have been expanded. And it’s nice for people who have a problem with wheat to be able to eat this tasty sauce.

Here’s what to do.

Get a spaghetti squash.

Spaghetti squash. You can tell it's spaghetti squash because of the label.

Spaghetti squash. You can tell it’s spaghetti squash because of the label.

Cut it in half.

Inside view of the spaghetti squash.

Inside view of the spaghetti squash.

Scoop out the seeds and seed flesh.

Clean out the seeds.

Clean out the seeds.

Place the halves face down in a baking dish with some water and bake.

Ready for the oven.

Ready for the oven.

While the squash is baking, cook the bacon.

Dice and cook the bacon.

Dice and cook the bacon.

Add the onions and continue to cook.

Add the diced onions.

Add the diced onions.

Whisk the eggs, then add the ricotta cheese.

Beat the eggs, then add the ricotta cheese.

Beat the eggs, then add the ricotta cheese.

After the bacon and onions are cooked, drained and cooled, add them to the egg and ricotta mixture.

Add the bacon and onions to the egg and ricotta.

Add the bacon and onions to the egg and ricotta.

Add the Parmesan too.

Add the Parmesan (a whatfoodimade™ action shot).

Add the Parmesan (a whatfoodimade™ action shot).

By this time, the squash is cooked and even a little bit cooled.

Cooked spaghetti squash.

Cooked spaghetti squash.

Pasta-like strands of squash.

Strands of spaghetti squash.

Strands of spaghetti squash.

Add the cheese, egg, bacon and onion mixture to the squash.

Add the cheese, egg, bacon and onion mixture to the squash (another whatfoodimade™ action shot!).

Add the cheese, egg, bacon and onion mixture to the squash (another whatfoodimade™ action shot!).

Put all that mix into a casserole dish and top with more Parmesan cheese.

Ready for the oven.

Ready for the oven.

Baked Spaghetti Squash Carbonara

Baked Spaghetti Squash Carbonara.

Baked Spaghetti Squash Carbonara.

I found the recipe here.
http://www.thekitchn.com/recipe-baked-spaghetti-squash-carbonara-recipes-from-the-kitchn-200313

Baked Spaghetti Squash Carbonara

Makes 10 1-cup servings

3-pound spaghetti squash
8 ounces bacon (8 to 10 slices), diced
1 small yellow onion, diced
4 large eggs
1/2 cup ricotta cheese
1 1/4 cups Parmesan cheese, or mix of Parmesan and pecorino, divided
1 teaspoon salt
1 teaspoon black pepper

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.

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.

→ Make-Ahead: At this point you can cover the dish and refrigerate overnight.

Bake for 45 minutes or until firm and golden on top.

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