Description
Roasted spaghetti squash yields tender, noodle-like strands tossed in a rich, pepper-speckled egg and Parmesan sauce. Smoky bacon bits add a crisp bite, while fresh parsley brightens each creamy, satisfying mouthful.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 4 slices bacon
- 1 clove garlic minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the spaghetti squash lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil and place face down on a baking sheet.
- Roast for 35–40 minutes until the flesh is tender and easily shredded.
- While the squash roasts, cook the bacon in a skillet over medium heat until crisp, then remove and crumble.
- Add the garlic to the bacon fat and sauté for 30 seconds until fragrant.
- In a bowl, whisk together the eggs, Parmesan cheese, and a generous amount of black pepper.
- When the squash is done, use a fork to scrape out the strands into the bowl with the egg mixture.
- Quickly toss the squash strands with the egg mixture off the heat so the eggs create a creamy sauce.
- Stir in the crumbled bacon and garlic, season with salt as needed, and garnish with chopped parsley before serving.
Notes
- Ensure the skillet is off the heat before adding the egg mixture to avoid scrambling.
- Pancetta can be used instead of bacon for a more authentic carbonara flavor.
- For extra creaminess, reserve a tablespoon of pasta water substitute by adding a splash of milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.