spaghetti squash carbonara with bacon, peas and fresh parsley

Over time, I have developed more friends who cannot eat gluten as part of their diet, whether for health reasons or personal preference. There are a few vegetables that you can substitute for pasta, and miraculously, the outcome is still delicious and filling. Zucchini and spaghetti squash - two varieties of summer squash - are terrific substitutes that leave you feeling healthy and satisfied. The Gefu spiral slicer is another favorite kitchen tool that turns zucchini into "zoodles" in minutes. To balance the bacon and creamy sauce of this squash dish, I would suggest a crisp white wine such as Pinot Grigio or Chablis.

 

  • Spaghetti squash (1 large whole squash)

  • Bacon or pancetta (1/2 pound, cut into small pieces)

  • Fresh garlic (1 tablespoon, minced)

  • Shallot (1 whole, chopped)

  • White wine (1/4 cup; can use what you plan to drink with the meal)

  • Eggs (2 egg yolks plus 1 whole egg)

  • Milk (1/2 cup)

  • Grated Parmigiano Reggiano (1 cup; reserve some for garnish))

  • Green petite peas (1 bag; can be frozen and thawed)

  • Fresh parsley (1/2 cup, roughly chopped; reserve some for garnish)

 

  1. Preheat oven to 375 degrees.

  2. Using a large chef's knife, carefully cut the squash in half. Scoop out the inside seeds and stringy bits, being careful not to remove the good flesh.

  3. Place two clean halves of squash on baking dish (inside down). Pour 1/2 cup of water into the bottom of the dish to facilitate cooking; the water helps the squash to steam and cook all the way through.

  4. Bake squash for 30 to 45 minutes. Check squash at 30 minutes, as smaller squash will cook more quickly. Test doneness with a fork; squash is cooked if you can pierce all the way through.

  5. Remove squash from oven and set aside to cool. When cool enough to handle, use fork to pull out squash and set aside.

  6. Place bacon or pancetta in a large, deep skillet. Keep in mind you will be adding the squash to the skillet so ensure it is large enough.

  7. Saute bacon or pancetta until crispy and fragrant, about 4 minutes. Add shallot and saute with bacon until soft.

  8. Deglaze the skillet with white wine and continue to simmer and stir with wooden spoon.

  9. In a separate small mixing bowl, whisk the egg yolks, whole egg, milk, Parmigiano Reggiano and parsley.

  10. Add the egg mixture to the skillet and stir until cheese melts; the sauce should begin to thicken as it heats through. If sauce is too thin at this point, continue to cook until it reduces to desired consistency.

  11. Add squash and mix thoroughly with the sauce, making sure not to break the squash strings. Add peas and gently fold together until evenly coated.

  12. To serve, plate and top with remaining parsley and fresh cheese. 

© 2016 by Catherine Jonash. Proudly created with Wix.com.

This site was designed with the
.com
website builder. Create your website today.
Start Now