Ready to finally try spaghetti squash as a pasta substitute? We have the perfect gluten-free recipe for you. Baked spaghetti squash carbonara is a savory filling dish that will make you forget it is pasta-free. This recipe makes 10 servings, so you can have leftovers or freeze for a later date.
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- 1 medium spaghetti squash about 3 pounds
- 8 ounces Jones Dairy Farm Bacon 8-10 slices, diced
- 1 small yellow onion diced
- 4 large eggs
- ½ cup ricotta cheese
- 1 ¼ cups Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- Heat the oven to 350°F.
- Cut the squash in half lengthwise with a sharp chef’s knife.
- Scrape out the seeds and seed flesh with a spoon and discard.
- Pour 1/2 cup water into a 9-x13-inch baking dish, and place the squash cut-side down in the water.
- Roast for 45 minutes or until tender.
- In a heavy skillet, cook the bacon over medium heat until the edges crisp.
- Add the onions and cook for 5 to 6 minutes, or until soft and beginning to brown.
- Remove from the heat.
- In a large bowl, whisk the eggs, then whisk in the ricotta. Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.
- When the squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375°F.
- Remove the squash from the baking dish and let it cool slightly.
- Pour out any water left in the baking dish, wipe it dry, and grease it lightly with cooking spray.
- Shred the inside of the squash with a fork into spaghetti-like strings and remove from the outer shell. You should have approximately 6 cups.
- Mix the squash strings into the egg-and-onion mixture.
- Spread in the baking dish and top with the remaining 1/4 cup of cheese.
- Bake for 45 minutes or until firm and golden on top.
Recipe by: Celiac Disease Foundation