Baked Spaghetti Squash Carbonara
1 spaghetti squash, approx. 3 lbs. (this will provide approx. 6 cups of spaghetti)
8 slices center-cut bacon, diced, cooked until crispy, 1 Tbs. drippings reserved
1 yellow onion, diced
3 large eggs, beaten
2/3 cup ricotta cheese
1 1/3 cups freshly shredded parmesan cheese, divided use
kosher salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F. Cut squash in half lengthwise and scrape out seeds and flesh with a large spoon; discard. Pour a bit of water into a large casserole dish and add squash halves, cut-side down. Cook in the microwave or oven until squash is very fork-tender, then let cool slightly. Using a fork, shred the inside of each squash halve and remove from the outer shell; reserve. Meanwhile, in reserved bacon drippings, cook onions until softened; remove from heat. In a large mixing bowl, combine eggs with ricotta; fold in bacon and onions, then 1 cup of parmesan cheese; season to taste with salt and pepper. Combine reserved spaghetti into ricotta mixture and spread into a greased baking dish; top with remaining 1/3 cup of parmesan cheese. Bake, uncovered, for 40-45 minutes, or until hot throughout and golden brown on top. Let rest for 5 minutes before serving.
Kitchen Tip: Spaghetti squash can also be quickly cooked in a pressure cooker. Cut squash in half and scoop out seeds and seed flesh. Place ½ cup water in bottom of pressure cooker and add metal trivet. Place squash halves onto trivet and choose high pressure setting for 8 minutes. When timer goes off, use a quick-pressure release. Proceed as directed above.
Let’s Get You Cookin’,
This recipe was featured as part of Savor the Season, a set of recipe cards created by From the Land of Kansas in conjunction with the Kansas Farm Bureau to help promote Kansas specialty crops. Savor the Season is designed to educate and excite consumers about cooking with local produce using tasty, seasonal recipes and providing tips and tricks to cooking with these special ingredients.