Spaghetti Squash Carbonara
Spaghetti Squash Carbonara
Rated 5.0 stars by 1 users
Category
Main Dish
Author:
Olivelle
Servings
4
Prep Time
25 minutes
Cook Time
50 minutes
A colorful meal or side dish recipe using Spaghetti Squash and Caramelized Garlic Olive Oil.
Ingredients
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1 Spaghetti Squash
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2-3 Tbsp Avocado Oil
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2 tsp Smokey Bacon Sea Salt
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1 Egg
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1 cup Pecorino Cheese, grated
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1 Tbsp Milk
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2 Tbsp Caramelized Garlic Infused Olive Oil
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6 Slices Bacon or Pancetta
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1 Tbsp Wild Garlic Dried Herb Blend
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Fresh Ground Black Pepper, to taste
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Parsley to garnish
Directions
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise. Spoon out the seeds and discard. Place face side up in a baking dish and season liberally with Avocado Oil and Smokey Bacon Sea Salt. Roast until golden around the edges and soft to touch, about 45 minutes.
Meanwhile, in a large mixing bowl whisk together the egg, pecorino cheese and milk. Set aside.
Once the squash is cooked, allow to cool slightly. Using a fork, scoop out the spaghetti-like insides. Set aside.
Place the Caramelized Garlic Olive Oil and bacon or pancetta into a sauté pan and turn on to medium - high heat. Cook until slightly crispy, about 5 minutes.
Add the Wild Garlic seasoning and cook another minute.
Add the spaghetti squash to the warm bacon, tossing to coat with the renderings.
Transfer the warm squash to the egg mixture and quickly toss to cook the egg. Add a touch more milk if necessary to thin the sauce. Pepper to taste.
Transfer the squash back into the shell or onto a serving platter and garnish with a sprinkle of Smokey Bacon Sea Salt and a few sprigs of parsley. Enjoy!
1 comment
Jean
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I’d like to import your recipes into an app called anytime. I have found and made several of your recipes and love them. I’m using your products too and they are awesome.