Baked Spaghetti Squash Carbonara
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- 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.