Easy Homemade Baked Spaghetti Squash Carbonara Recipe

Easy Homemade Baked Spaghetti Squash Carbonara Recipe


Easy Homemade Baked Spaghetti Squash Carbonara Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Baked Spaghetti Squash Carbonara here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Baked Spaghetti Squash Carbonara is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Baked Spaghetti Squash Carbonara is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Baked Spaghetti Squash Carbonara Recipe


  1. 3 lb spaghetti squash
  2. 10 slice bacon, diced
  3. 1 small yellow onion, diced
  4. 4 large eggs
  5. 1/2 cup ricotta cheese
  6. 1 1/4 cup parmesan cheese, divided
  7. salt
  8. black pepper



How To Make Easy Homemade Baked Spaghetti Squash Carbonara Recipe


  1. Heat the oven to 350ë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 x 13-inch baking dish and place the squash cut side down in the water. Roast for 45 minutes or until tender.

  2. 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 and drain the grease.

  3. In a large bowl whisk the eggs, then whisk in the ricotta. Fold in the cooked bacon and onions, then 1 cup of grated parmesan cheese and the salt and pepper.

  4. When the squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375ëF. Remove the squash from the baking dish and let it cool slightly. Dump out any water left in the baking dish, wipe it dry and then grease it lightly with cooking spray.

  5. 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.

  6. Make-Ahead: At this point you can cover the dish and refrigerate overnight.


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