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Low-Starch Carbonara Bake

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Low-Starch Carbonara Bake

I love cooking with spaghetti squash. It's super easy to roast. (See directions below). And once you've roasted it, you use a fork to remove it from its shell, and it's like watching the fibers of a burlap sack unravel in woven patches.

And it's incredibly mild flavor make it easy to substitute into a dish. For example, carbonara is a popular pasta but loaded with starch. Substituting some spaghetti squash into this recipe takes out the starch and replaces it with this versatile vegetable. This, combined with the high protein content of the meal makes it a pretty good breakfast or dinner option. Yes, it has a little bacon or pancetta but... Progress not Perfection.

I have relayed the recipe here as I found it but I chose to add some peas when I made it. I've added that amendment at at the bottom.

Squash:

  1. Cut in half length-wise (if need be, microwave with a few fork holes for a few minutes to soften, if you’re knives aren’t cutting through the thick flesh well enough)
  2. Scoop out and discard the ‘guts’
  3. Put face down in a glass baking dish, and add water to the dish until about 1/4” deep.
  4. Roast at 350 for about 45 min (might be less for a smaller squash)
  5. Let cool
  6. Use a fork to scoop out the fibrous ‘meat’ of the squash and use as directed below

 

Baked Spaghetti Squash Carbonara

from The Kitchn
Makes 10 1-cup servings

  • 1 medium spaghetti squash (about 3 pounds)
  • 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

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.

To add peas: Put about 1-2 cups frozen peas in a microwave safe bowl. Cover with water. Microwave for 3 minutes and strain. Add to mix with onion.

Bon Apetit!

 

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