This gluten-free twist on classic carbonara swaps pasta for roasted spaghetti squash and adds creamy ricotta, crispy bacon, and savory Parmesan. Proud Sponsor Jones Dairy Farm delivers bold flavor with every bite of their naturally smoked bacon.
PrintBaked Spaghetti Squash Carbonara
(No Ratings Yet)
Loading…
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 8 ounces Jones Dairy Farm bacon (8–10 slices), diced
- 1 small yellow onion, diced
- 4 large eggs
- 1/2 cup ricotta cheese
- 1 1/4 cups grated parmesan cheese, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- cooking spray, for greasing the dish
- 1/2 cup water (for roasting)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Pour 1/2 cup of water into a 9-by-13-inch baking dish and place the squash halves cut-side down. Roast for 45 minutes, or until tender.
- While the squash roasts, cook the diced bacon in a skillet over medium heat until crispy around the edges. Add the diced onion and cook for 5 to 6 minutes, until softened and lightly browned. Remove from heat.
- In a large bowl, whisk the eggs, then stir in the ricotta. Fold in the cooked bacon and onions, 1 cup of Parmesan cheese, salt, and pepper.
- Once the squash is tender, remove it from the oven and increase the oven temperature to 375 degrees Fahrenheit. Let the squash cool slightly, then scrape the flesh into spaghetti-like strands (about 6 cups total). Discard the shells.
- Drain and dry the baking dish, then lightly grease with cooking spray.
- Add the spaghetti squash strands to the egg mixture and stir to combine. Spread evenly in the baking dish and top with the remaining 1/4 cup of parmesan cheese.
- Bake for 45 minutes, or until set and golden brown on top. Let cool slightly before serving.
