Recipe of Quick Baked Spaghetti Squash Carbonara

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, baked spaghetti squash carbonara. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

How do you feel about spaghetti squash? You'll know when the squash if fully cooked when. Recipe courtesy of Food Network Kitchen. No waiting for water to boil here: Spaghetti squash proves (once again) that it can stand in for pasta.

Baked Spaghetti Squash Carbonara is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Baked Spaghetti Squash Carbonara is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook baked spaghetti squash carbonara using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Baked Spaghetti Squash Carbonara:

1. Prepare 3 lb spaghetti squash
2. Prepare 10 slice bacon, diced
3. Prepare 1 small yellow onion, diced
4. Make ready 4 large eggs
5. Make ready 1/2 cup ricotta cheese
6. Get 1 1/4 cup parmesan cheese, divided
7. Get salt
8. Get black pepper

I baked the spaghetti squash the night before to save some time. Do you have any suggestions on how to reheat the squash prior to adding it to the sauce? Once the spaghetti squash is shredded, you add that into the pan, along with half of the crumbled bacon - the rest of the bacon is saved for garnish. Peas were also a popular add-in to traditional carbonara.

Instructions to make Baked Spaghetti Squash Carbonara:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Make-Ahead: At this point you can cover the dish and refrigerate overnight.
7. 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

Once the spaghetti squash is shredded, you add that into the pan, along with half of the crumbled bacon - the rest of the bacon is saved for garnish. Peas were also a popular add-in to traditional carbonara. But since they are not Paleo I would recommend stirring in some roasted broccoli instead. Cool baked squash until easily handled. Scrape flesh into noodles using a fork.

So that is going to wrap it 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. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!