Spaghetti Squash Carbonara
- 1 large spaghetti squash
- 6 slices bacon, cut into small pieces
- 6 cloves garlic, minced
- ½ cup chicken or vegetable broth
- 4 egg yolks
- 2 whole eggs
- 2 cups parmesan cheese, grated
- salt & pepper, to taste
- 1 cup frozen peas
- Preheat your oven to 375°.
- Poke the squash all over with a fork, making sure the prongs go through the flesh to the inside.
- Place the squash directly into the oven and bake for 1 hour 30 minutes. If you prefer your spaghetti squash a little crunchier, only bake for 1 hour.
- When it’s done, use oven mitts to remove from the oven and place directly onto a cutting board.
- Let cool for about an hour, then cut in half lengthwise. Scoop out the seeds and shred the spaghetti part with a fork. Transfer to a large bowl and set aside.
- Set the cooker for Sauté-then-Simmer® STS and let heat briefly with the lid closed.
- Add the bacon pieces and cook until crispy while stirring frequently with a long handled wooden/heat-safe spoon.
- When the bacon is cooked and crispy, add the garlic. Cook for 1 minute while stirring until it becomes fragrant.
- Add the broth and cook until the liquid has completely evaporated.
- While the broth is cooking, whisk the egg yolks, whole eggs, and parmesan cheese together in a medium bowl. Set aside.
- When the broth has absorbed, add in the frozen peas. Cook for just a minute or two until thawed, then switch the cooker to Keep Warm.
- Add in the egg mixture. Stir lightly, just enough to incorporate the eggs, peas, and bacon. Be careful not to scramble the eggs.
- Add in the spaghetti squash and toss thoroughly to combine. We recommend using tongs to make sure that all of the squash is coated in the sauce.
- Serve immediately with additional parmesan and freshly cracked black pepper.