Sometimes, making dinner can be a real nightmare at the end of a long work day, especially if I know I don’t have all of the ingredients at home. Today, I found myself at my desk thinking about what vegetables and protein I had at home and how I could use what I had without going to the grocery store. I thought…..spaghetti squash….parmesan cheese….. eggs… oh wait! that bacon in the freezer… Bam! Spaghetti Carbonara with a healthy twist and that’s where this recipe stemmed from.
What You Need:
1 cup of Parmesan
3 eggs (2 full eggs, 1 yolk) room temperature
Cracked Black Pepper
4-5 Campari Tomatoes
What You Do:
Preheat oven to 400.
Line a baking pan with aluminum foil. Slice Tomatoes into quarters. You can use cherry tomatoes, just don’t cut them. Place the sliced tomatoes in the pan and drizzle tomatoes with Olive Oil and a little salt. Put into the oven for 20 minutes, after 20 minutes – turn the broiler on high until some of the tomatoes start to brown (5-10 minutes).
In a bowl, mix the two eggs plus the yolk with the parmesan cheese, cracked pepper, garlic paste. Set aside.
Take the Spaghetti Squash – cut in half and put face down in a microwave safe dish. Fill the dish with an inch of water and microwave for 9 minutes.
Alternative method: Stab the spaghetti squash 4-5 times, place in a medium slow cooker with 2 inches of water, cook on high for 2-3 hours.
Pan cook the bacon or pancetta till crispy. Remove from heat and set aside. Cut into small chunks/pieces.
When the spaghetti squash is soft, scrape out the inside with a fork onto a thin, clean towel – over a bowl. Use the towel to squeeze out any excess water. Save some of this water. This part will be hot – be careful!
Return the strained squash to a sauce pan on low heat, add the bacon/pancetta, and slowly add the cheese/egg mixture. If it is not creamy, add small spoon-fulls of the excess water until it is to your liking. Mix on low heat for 2-3 minutes. Plate and add roasted tomatoes to the top and serve immediately.