Spaghetti Squash “Carbonara”

by | Aug 30, 2016 | CSA Member Updates, Recipes

This recipe is from Emeril Lagasse, and it was found on the Food Network website.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Servings: 4

2 teaspoons salt
1 1/4 teaspoons fresh cracked black pepper
1 large spaghetti squash (about 2 pounds), halved and seeded
1/2 pound bacon or pancetta, cut into small strips crosswise
1 tablespoon minced shallot
2 teaspoons minced garlic
1/4 cup white wine
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped parsley leaves

1. Preheat the oven to 375 degrees Fahrenheit.
2. Sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoon pepper.
3. Place the squash flesh side down in the pan and add enough water to come up about 1/4-inch.
4. Cover tightly with aluminum foil and cook in the oven until the squash is just fork tender, 1 to 1 1/2 hours.
5. Shred the squash with a fork and transfer to a large heat proof bowl.
6. In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy.
7. Pour off most of the fat and then add the shallots and garlic.
8. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize.
9. Add the white wine and cook until the liquid has completely evaporated.
10. In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper.
11. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.)
12. Add the spaghetti squash and toss to thoroughly combine and until squash is heated through.
13. Adjust seasoning if necessary and serve immediately.


CSA Produce

Produce Featured in this Recipe

Spaghetti Squash

Spaghetti Squash

This variety of winter squash is large, oval and yellow, and looks similar to a ...


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