Baked Spaghetti Squash Carbonara Recipe
Ingredients
- 1 or 2 spaghetti squash (about 2 kg)
- 200 g bacon (cut in small sticks)
- 25 cl liquid cream
- 1 garlic clove
- pecorino or parmesan
- grated nutmeg (optional)
- 1 onion (optional)
- 1 egg yolk (optional)
Instructions
- Start by infusing the garlic into the cream. To do this, heat the cream and the pressed garlic in a saucepan over low heat. Let heat gently for ten minutes, then set aside.
- Cut the squash in 2 lengthwise or widthwise and scoop out the seeds. Don't peel it.
- Cover a baking tray with baking paper and place the squash halves flesh side down on top. So you see the rounded side.
- Bake for 50 minutes at 180°C.At the end of cooking, carefully remove the flesh of the squash from the skin. Spaghetti will form.
- When ready to serve, brown the bacon in a pan. Mix them with the squash spaghetti.
- Pour in the garlic-infused cream and sprinkle with grated cheese.
- Enjoy, it’s so good and so simple…
Notes
Several small things...
You can cook your spaghetti squash in advance and reheat them in the pan with the bacon.
You can also personalize your recipe further and add a sliced onion to the bacon bits, or nutmeg or an egg yolk.
And for a gratinated version, put everything under the grill for a few minutes.
You can cook your spaghetti squash in advance and reheat them in the pan with the bacon.
You can also personalize your recipe further and add a sliced onion to the bacon bits, or nutmeg or an egg yolk.
And for a gratinated version, put everything under the grill for a few minutes.