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°F (190°C).
- Use a fork to poke holes all over the spaghetti squash. Place it directly on the oven rack and bake for about 1 hour and 30 minutes, or until the squash is tender and easily shredded with a fork. If you prefer a crunchier texture, you can bake it for about 1 hour.
- Once the spaghetti squash is baked, remove it from the oven using oven mitts and let it cool for about an hour.
- Cut the squash in half lengthwise and scoop out the seeds. Use a fork to gently shred the spaghetti-like strands of the squash into a large bowl. Set aside.
- Set your multicooker to the Sauté-then-Simmer® STS function and allow it to heat briefly with the lid closed.
- Add the bacon pieces to the inner pot and cook until crispy, stirring frequently with a long-handled wooden or heat-safe spoon.
- Once the bacon is crispy, add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken or vegetable broth and cook until the liquid has evaporated.
- In a medium bowl, whisk together the egg yolks, whole eggs, and grated parmesan cheese. Set aside.
- Once the broth has absorbed, add the frozen peas to the inner pot and cook for a minute or two until they are thawed.
- Switch the multicooker to the Keep Warm setting.
- Gently add the egg and cheese mixture to the inner pot, stirring lightly to combine. Be careful not to overmix or scramble the eggs.
- Add the shredded spaghetti squash to the pot and toss it thoroughly to coat it with the sauce.
- Serve the spaghetti squash carbonara immediately, garnished with additional grated parmesan cheese and freshly cracked black pepper.