Baked Spaghetti Squash Carbonara. Information about spaghetti squash Actually — never mind. I don't really care how you feel about spaghetti squash. Because I know how everyone feels about spaghetti carbonara, and this baked spaghetti squash carbonara is going to warm your pasta-loving heart in exactly the same way.
Use a fork to "rake" the squash and create the noodles. Kosher salt and freshly ground black pepper Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce. So glad to have found a spaghetti squash carbonara recipe that is baked. You can have Baked Spaghetti Squash Carbonara using 8 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Baked Spaghetti Squash Carbonara
- It's 3 lb of spaghetti squash.
- Prepare 10 slice of bacon, diced.
- It's 1 small of yellow onion, diced.
- Prepare 4 large of eggs.
- It's 1/2 cup of ricotta cheese.
- You need 1 1/4 cup of parmesan cheese, divided.
- You need of salt.
- You need of black pepper.
We love the bacon flavor in carbonara but the texture never seemed right when using with squash, it seemed raw. A much healthier twist on the ultra-rich pasta dish - this Baked Spaghetti Squash Carbonara is full of veggies and tastes delicious any time of day. Cut the squash in half lengthwise with a sharp chef's knife. And, spaghetti squash carbonara is my favorite way to make it.
Baked Spaghetti Squash Carbonara instructions
- 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.
If you haven't made low carb spaghetti squash to replace pasta before, it's actually much simpler than it looks. The most challenging part is cutting it open, since the skin is very hard prior to cooking. Spaghetti Squash Chicken Carbonara is a filled with smokey bacon, parmesan cheese, and fresh parsley with sautéed chicken throughout it. You won't even miss the pasta, this grain free dish is so good! This baked spaghetti squash carbonara is going to warm your pasta-loving heart in exactly the same way - except, with way fewer calories.
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