I have really been in the mood for carbonara, and have wanted to try the spaghetti-squash version for some time now. So it was fate yesterday that I found a spaghetti-squash in Brussels (finally! Where have you been all my life?) So I tried one batch with spaghetti-squash and one batch with gluten-free spaghetti noodles. Both were delicious!
The recipe is super easy. I also have a few tips to reduce the amount of liquid produced by the squash.
- 1-2 Tb. Olive or rapeseed (colza) oil
- 2- eggs
- 150g of bacon, diced into small pieces
- 1/4 – 1/2 cup shredded cheese (I used emmental, but you can use any mild cheese that you like or have on-hand)
- Black pepper & salt to taste
Step 1: Preheat the oven to 400° F/205° C. Rinse off the squash and cut it in half length-wise. Remove the seeds and the “guts” and discard.
Place the two halves face up on a baking sheet and drizzle a little oil over the top. Use a spoon to spread it evenly. When your oven is hot, pop the tray in. Bake for 35-40 minutes. It’s done when you can easily pierce it with a fork.
Step 2: While the squash is cooking, cook the bacon in a skillet until crispy- about 15 minutes. Set aside.
Step 3: Whisk together the eggs with some salt and pepper and any other herbs like parsley that you like. Set aside.
Step 4: Grab a medium sauce pan. Pour a little bit of oil in the pan and let it heat up on low heat.
Step 5: When the squash is soft, remove it from the oven. Pour the egg mixture into your sauce pan and allow them to cook a bit. The eggs should still be a bit runny. Add in the bacon.
Step 6: Take a fork and scrape thru the squash, length-wise and you will start to see long strands that look like pasta. Add the squash to the eggs and bacon mixture.
Note: The heat will draw out a lot of the liquid from the “pasta” so you won’t want to have it on the heat for too long.
When the eggs have cooked and everything is warm, remove from heat and place in wide bowls or on a plate. Enjoy!
This recipe serves two.