Mandisa Horn from Horn O Plenty in Bedford shares a recipe for Creamy Spaghetti Squash Carbonara.
Creamy Spaghetti Squash Carbonara
1 spaghetti squash cut in half length wise
3/4 cup onions diced
1/4 pound thick cut bacon diced
1 cup cream (or less depending on how big your squash is)
2 cloves garlic shredded fine
1 Tbs cracked black pepper
1/2 cup grated aged Cheese
1 egg yolk
2 tablespoons parsley minced
Chives for garnish
Salt and pepper for taste
1 tsp. spicy mustard
Method:
Preheat oven to 375
Bake spaghetti squash cut side down on a baking sheet until cooked tender. (About 40 minutes). Allow to rest cut side up. Meanwhile, add bacon to a large skillet over medium- low heat. Cook until most of the fat is rendered. Drain the fat reserving 1 tablespoon and set bacon aside. Sautée onions in the tablespoon of fat using the same skillet. Cook until onions are translucent then add garlic and continue to cook until onions are caramelized.
Add bacon, cream, parsley, cracked pepper, salt to taste and cook on low for a few minutes. Meanwhile, with a spoon, scrape out the spaghetti squash seeds. With a fork scrape out the spaghetti squash, reserve the shells, and put squash into the skillet. Add half of the cheese, and the egg yolk and stir until it’s mixed well, (60 seconds). Salt and pepper to taste. Take off heat.
Divide the mixture into each squash shell. Top with remaining Cheese and chives and serve.
Visit Horn O Plenty located at 220 Wolfsburg Road in Bedford or call (814) 623-0522 for more information.