Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, baked spaghetti squash carbonara. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
How do you feel about spaghetti squash? Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease.
Baked Spaghetti Squash Carbonara is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Baked Spaghetti Squash Carbonara is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook baked spaghetti squash carbonara using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Baked Spaghetti Squash Carbonara:
- Take 3 lb spaghetti squash
- Take 10 slice bacon, diced
- Make ready 1 small yellow onion, diced
- Make ready 4 large eggs
- Get 1/2 cup ricotta cheese
- Take 1 1/4 cup parmesan cheese, divided
- Make ready salt
- Make ready black pepper
Place the spaghetti squash flesh side down in a Pyrex glass baking pan. Spaghetti squash carbonara takes all of the delicious flavors of creamy, bacon-studded spaghetti carbonara without any of the extra carbs. You can roast the spaghetti squash in the oven or if you need it even faster, we've included instructions on how it can be microwaved. Easy to make low carb spaghetti squash carbonara recipe.
Instructions to make Baked Spaghetti Squash Carbonara:
- 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
You can roast the spaghetti squash in the oven or if you need it even faster, we've included instructions on how it can be microwaved. Easy to make low carb spaghetti squash carbonara recipe. A few simple ingredients make this recipe really easy and affordable to make. Spaghetti Pasta Carbonara—indulgent and delicious, yet so easy! Learn how to make carbonara sauce The ingredients are simple—just spaghetti (or other long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive.
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