How can it be November already? October just went by in a flash. As the days get shorter and a bit colder, cooking at home is much more appealing. The markets are full of different varieties of squash right now. Of all the kinds of squash, spaghetti squash has always been my least favorite. It’s just not as sweet and flavorful as the other varieties like delicata, butternut, and acorn. That being said, I’ve grown to love it by using it in replace of traditional wheat noodles. My standby topping for spaghetti squash has been meatballs and sauce, which is delicious. As I was searching for alternative recipes, this carbonara recipe grabbed me. And I’m telling you it rocked. We didn’t miss the noodles, cream, or egg that are in a standard spaghetti carbonara dish. Serve this as a main dish with a side salad or roasted asparagus. You will be pleasantly surprised.
Spaghetti Squash Carbonara
Adapted from Experience Life Magazine
1 medium size spaghetti squash
6 slices thick cut bacon, diced
1 shallot, minced
3 cloves chopped garlic
Freshly ground pepper
3/4-1 cup Parmesan cheese
1/2 cup fresh Italian parsley
Cut the squash in half and remove the seeds. Add 1 inch of water to a large stockpot on low heat. Place the squash cut side down in the pot and simmer for 10 minutes or until squash is cooked through. Set pieces of squash aside on a roasting pan (cut side down to keep warm).
Spray a skillet with cooking spray and cook bacon on medium high heat until the bacon is almost crispy. Add the shallot and garlic. Saute for 2 more minutes.
Turn the temperature of bacon mixture to low while scooping out spaghetti squash into a bowl.
Add the squash to the bacon mixture and turn heat back up to medium, stirring until mixture is combined. Season with Kosher salt and freshly ground pepper. Add half of the Parmesan cheese and all of the parsley. Stir thoroughly.
Place spaghetti squash carbonara in a serving bowl and top with remaining Parmesan cheese. Season again with additional salt, pepper, and parsley if desired.