Thursday, 15 December 2016

Spaghetti Squash Carbonara

I bought a yellow and orange striped squash last week, it is a Spaghetti Squash. I never used one and had to check different methods on the internet. I stumbled over a Carbonara recipe and since I love this kind of Spaghetti carbonara, I wanted to give it a try with the veggie version.
And I am fully excited about it, it tasted amazing.
It is easy and quick to prepare, if you use a microwave to soften the veg.

1,2  kg spaghetti squash
2 eggs
100 g raw ham or smoked bacon
1 large clove of garlic
1 spring onion
1 tsp oil
100 g sour cream
50 g cream cheese
30 ml milk
2 tbsp parsley
30 g Parmesan cheese
50 g Emmenthal cheese
a good dose of smoked paprika, italian herbs, arrabiata seasoning
salt and pepper and some Tabasco

Half the squash lengthwise, scrape out the seeds and fill the middle with some water. Put it into the microwave in a covered dish for 10-12 minutes.
Preheat the oven 200 C

Use a fork and pull out most of the flesh and cut it into long strips.
In a small pan heat up a bit of oil and add chopped ham and then onion and garlic. Brown a bit and cool it down.

In a bowl mix sour cream, cream cheese and 2 eggs with some milk, season heavily. Add the scraped out veg and the bacon mix and half of the Parmesan.
Pour it back into the halfs of the squash.

Sprinkle with the rest of the Parmesan and the Emmenthal cheese and put it into the oven for 20 minutes. When it is done, let it rest for 10 minutes before tucking in to it.

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