I love pasta. And realllly love pasta carbonara, but those are definitely not things I can eat on the reg. This dish has all of the best parts of carbonara, but it subs out your regular noodles for roasted spaghetti squash. At first spaghetti squash made me nervous, but really it’s a tasty vessel for your pasta ingredients, definitely worth a try.
The inspo for this dish came from a recipe of Emeril’s and has morphed a good bit so here goes..
*Side note- when I made this it ended up being a lot of steps at once.. like not hard just a lot of steps at once and makes a bit of a mess. 🙂
First carefully slice your spaghetti squash in half and spoon the seeds out of the center. Drizzle with a little bit of olive oil, about a teaspoon then coat the inside with salt and black pepper. Roast face down at 400 for 35 minutes.
Next chop your onions, bacon, parsley, mince your garlic and grate your parm.
After your squash is in the oven and items are chopped, put 3-4 pieces of bacon, chopped, on the stove, cook almost through, drain most of the grease, and add chopped onion and minced garlic to the skillet. Let cook together for 5-7 minutes or so until the onions start to turn golden-y, translucent. Add frozen peas to skillet.
In a small bowl combine the parsley, parmesan and eggs.
Take squash out of the oven and make spaghetti (I do not know the term but, you know, fork it so it turns to spaghetti like noodles).
Next add your egg combination to the bacon and onions in the skillet.
After 1 minute add the spaghetti squash to the skillet to combine all ingredients. Serve with grated parmesan and freshly ground black pepper.
This dish is will be a crowd pleaser.. even for those of you who are spaghetti squash hesitant.
Spaghetti Squash Carbonara
1 spaghetti squash
3-4 pieces bacon
1 small sweet onion
2-3 cloves (2 tsp) garlic
2 egg yolks plus 1 egg
2-3 Tbs chopped flat leaf parsley
1 c. freshly grated parmesan
1 c. frozen peas