Baked Spaghetti Squash Carbonara. I wrote a recipe that mixed up spaghetti squash, ricotta, and a few sprigs of sage, and banged it into the oven. Flip spaghetti squash over (carefully they will be very hot). Use a fork to "rake" the squash and create the noodles.
Place the eggs into a medium bowl and slowly whisk in the hot water.
And, spaghetti squash carbonara is my favorite way to make it.
If you haven't made low carb spaghetti squash to replace pasta before, it's actually much simpler than it looks.
You can have Baked Spaghetti Squash Carbonara using 8 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Baked Spaghetti Squash Carbonara
- You need 3 lb of spaghetti squash.
- It's 10 slice of bacon, diced.
- You need 1 small of yellow onion, diced.
- It's 4 large of eggs.
- Prepare 1/2 cup of ricotta cheese.
- It's 1 1/4 cup of parmesan cheese, divided.
- You need of salt.
- You need of black pepper.
The most challenging part is cutting it open, since the skin is very hard prior to cooking. Line a baking sheet with parchment paper; place squash on top, cut-side down. Cut the squash in half lengthwise with a sharp chef's knife. Scrape out the seeds and seed flesh with a spoon and discard.
Baked Spaghetti Squash Carbonara instructions
- 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.
Cut the squash in half lengthwise with a sharp chef's knife. Scrape out the seeds and seed flesh with a spoon. This thing really DID resemble spaghetti. Add some carbonara sauce with bacon and hellllloooo happiness! Cut spaghetti squash in half, lengthwise.