Whenever I plan a meal that involves purchasing a spaghetti squash, I think it sounds great until I am standing in the produce section reading the price tag. I think, “is it really worth it?” This big ‘ole vegetable will cost me upwards of 4 to 5 dollars…
Normally, I decide “no, maybe next time.” But this time, it was worth it!
I am not going to lie, this is an expensive meal because 1. spaghetti squash and 2. we do not normally splurge on bacon either, but we were using it in two different recipes this week.
We really liked this meal, and there was an extra bonus! I had a good amount of spaghetti squash left that I didn’t use, so I got to heat it up with some tomato sauce + cheese for lunch the next day.
We love white cream sauces, or at least I do – I think the hubby would lean more towards a rich red sauce. But, this carbonara was simple in the cooking process and very enjoyable to the belly!
1 spaghetti squash
4 slices of bacon, cooked
3 shallots, diced
handful of parmesan cheese
1/2 cup cream
1/2 cup milk
1. Pre-heat the oven to 350 degrees. After making some holes with a fork into the spaghetti squash, place it on a baking sheet and stick in the oven for an hour. (Turning it over half way through).
2. For the sauce, sauce the shallots in a saucepan that contains some of the leftover bacon drippings and cook until they are translucent. Then over medium heat, slowly whisk in the cream and milk.
3. In a medium mixing bowl, whisk the two eggs, then add your milk/cream/shallot mixture into the bowl with the beaten egg. Do this slowly and whisking throughout. Then, add this entire mixture back into a saucepan over LOW heat and add the cheese to melt. Do not keep the heat on for long, and be sure to constantly whisk – or else you will end up with scrambled eggs!
4. Combine the spaghetti squash to your sauce and coat. Serve with extra bacon and some fresh parmesan cheese on top.