Spaghetti Squash "Carbonara"

 

We have a really great recipe for you today!  Don't forget you have to comment on any one of the blogs in March to be entered into our drawing to win the Cottage Garden Platter!

Recipe courtesy Emeril Lagasse, copyright Emeril's Food of Love Productions, 2008

Ingredients

• 2 teaspoons salt
• 1 1/4 teaspoons fresh cracked black pepper
• 1 large spaghetti squash (about 2 pounds), halved and seeded
• 1/2 pound bacon or pancetta, cut into small strips crosswise
• 1 tablespoon minced shallot
• 2 teaspoons minced garlic
• 1/4 cup white wine
• 2 egg yolks plus 1 whole egg
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped parsley leaves

I add chicken to my dish as well.  I take 5 chicken tenders flatten them out, dredge them in a  little almond flour (I am allergic to wheat - you can use whatever you want) and put them in a pan with some olive oil.  I then add a piece of chicken to each plate.

Directions

Preheat the oven to 375 degrees F.

Sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoons pepper. Place the squash flesh side down in the pan and add enough water to come up about 1/4-inch. Cover tightly with aluminum foil and cook in the oven until the squash is just fork tender, 1 to 1 1/2 hours. Shred the squash with a fork and transfer to a large heat proof bowl.

In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy. Pour off most of the fat and then add the shallots and garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add the white wine and cook until the liquid has completely evaporated.

In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

Prep time 45 minutes         5 servings

Nutritional Info
Servings Per Recipe: 5
Amount Per Serving
Calories: 355.0
Total Fat: 15.7 g
Cholesterol: 216.5 mg
Sodium: 1,350.9 mg
Total Carbs: 11.0 g
Dietary Fiber: 2.4 g
Protein: 41.0 g