Spaghetti Squash Carbonara
- 1 large spaghetti squash
- ½ cup water
- 2 eggs
- ½ cup grated parmesan cheese
- 3 slices of bacon
- 3 cloves of garlic
- salt and pepper to taste
- Parsley, optional
- Cut open the spaghetti squash and scrape out the seeds.
- Place the squash cut side up in a microwave proof dish.
- Pour a ¼ cup of water in each center and loosely cover with plastic wrap. Microwave for 8-10 minutes until soft.
- Meanwhile crack the eggs in a small bowl and stir in the parmesan cheese. Set aside.
- Dice the bacon and fry until crisp over medium heat. Drain most of the fat.
- Press or grate the garlic into the pan with the bacon and cook for 1-2 minutes.
- Uncover the squash and reserve ½ cup of the starchy water leftover. This will help to thicken the sauce later.
- Scrape out the spaghetti squash and add it to the pan.
- Pour the egg mixture into the squash and stir until fully combined.
- Add the reserved water, salt, pepper and parsley.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/09/spaghetti-squash-carbonara/
3.5.3251