Spaghetti Squash Carbonara
Spaghetti Squash Carbonara is an moderately easy dinner. Made with 1 small spaghetti squash, 2 1/2 to 3 pounds, halved lengthwise, 2 tbsp. vegetable oil, 1 tbsp. butter or margarine, 4 ounces smoked ham, cut in julienne strips (about 1 cup) and 1 small onion, chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Scoop seed from squash.
Place halves, cut-side-down in 1/2 inch water in a 9 x 13 baking dish.
Bake in preheated 350Β° oven 35 to 40 minutes, until squash is tender.
Meanwhile, in a medium skillet heat oil and butter over medium heat.
Saute ham, onion and garlic until onion is soft.
Add snow peas and red pepper. Saute 2 minutes, stirring occasionally.
Remove from heat. In a large bowl beat eggs with cheese until blended.
Turn cooked squash halves cut-side-up. With fork pull out strands of squash. Work carefully so as not to tear the squash shell.
Add hot squash to egg mixture. Toss well.
Add warm ham-vegetable mixture.
Toss well. Spoon squash into shell. Serve with freshly ground black pepper, if desired.
Makes 2 servings.
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