Recipe: Baked Spaghetti Squash Carbonara

• servings: 10 servings

Ingredients

1 medium spaghetti squash (about 3 pounds)

8 ounces bacon (8 to 10 slices), diced

1 small yellow onion, diced

4 large eggs

1/2 cup ricotta cheese

1 1/4 cups Parmesan cheese, or mix of Parmesan and Pecorino, divided

1 teaspoon salt

1 teaspoon black pepper

Directions

Step 1

Arrange a rack in the middle of the oven and heat to 350°F. Cut the squash in half lengthwise with a sharp chef's knife. Scrape out the seeds and seed flesh with a spoon and discard. Pour 1/2 cup water into a 9x13-inch baking dish and place the squash cut-side down in the water. Roast for 45 minutes or until tender. (Get step-by-step instructions: How To Cook Spaghetti Squash in the Oven.)

Step 2

Cook the bacon in a heavy skillet over medium heat until the edges crisp. Add the onions and cook until soft and beginning to brown, 5 to 6 minutes. Remove from the heat.

Step 3

Whisk the eggs in a large bowl, then whisk in the ricotta. Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.

Step 4

When the squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375°F. Remove the squash from the baking dish and let it cool slightly. Dump out any water left in the baking dish, wipe it dry, and then coat it lightly with cooking spray.

Step 5

Shred the inside of the squash with a fork into spaghetti-like strings and remove from the outer shell. You should have approximately 6 cups. Mix the squash strings into the egg-and-onion mixture. Spread in the baking dish and top with the remaining 1/4 cup of cheese.

Step 6

Bake until set and golden-brown on top, about 45 minutes.

Nutrition

• Serving Size: Serves 10
• Calories: 247 cal
• Total Fat: 18.1 g
• Saturated Fat: 7.6 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 502.3 mg
• Total Carbohydrate: 8.8 g
• Dietary Fiber: 1.6 g
• Total Sugars: 3.4 g
• Protein: 13.0 g