If, regarding the taste, my preference goes to the butternut squash or the chestnut squash, the spaghetti squash is without a doubt the funniest to prepare, with its flesh detaching as filaments. It’s not so easy to find them in supermarket, however its quite easy to find some in organic shops throughout fall and winter time. And fall is now upon us.
The taste of the spaghetti squash is quite neutral, so that it can be prepared with all kinds of sauces, exactly as pasta, but without the “guilt”. Here, I prepared it as students carbonara (I’ll talk someday abour real carbonara), adding a piece of very strong blue cheese that I couldn’t eat alone.
Spaghetti squash, carbonara style
Ingredients (for 4 people)
- 1 spaghetti squash
- 1 onion
- 2 slices of smoked bakon to cut
- 20 cl of cream
- un piece of blue cheese
- 4 egg yolks
- salt, pepper
Let the spaghetti squash cook in the oven at 200°C for 45 minutes.
Cut the bacon into small pieces.
Finely slice the onion.
In a warm frying pan, cook the onion in a bit of olive oil. Then add the pieces of bacon.
Once cooked, remove the excess fat and add the cream and the chese. Let melt in low head, gently mixing with a wooden spoon. Keep on the side.
Once the squash is cooked, cut it in half, remove the seeds (keep them, you may use them in another recipe), and scratch with a fork to get the spaghettis..
Add the sauce before serving.