As I sit in my living room watching reruns of 30 Rock and hoping for the rain to let up before I have to leave. There's the scent of squash baking in the air. I must say I have come to realize that I am obsessed with food. I love cooking it. I love smelling it. I love looking at it. It is a passion of mine. While patting myself on the back for actually keeping up with this blog idea that I had a few months ago, I grow excited for the recipe I am sharing:
Spaghetti Squash Carbonara
Ingredients:
- 1 spaghetti squash, roasted
- 5 strips of bacon
- 4 garlic cloves, sliced
- 1/4 cup sliced scallions chopped (extra for toppings)
- 1 tsp white vinegar
- 1/4 cup bacon fat
- Salt and pepper, to taste
- 2-4 poached eggs
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| Look at this beauty! |
Directions:
- Preheat oven to 375 degrees.
- Cut squash in half and remove the strings and seeds. Place open face down on a cookie sheet and cook for 45 minutes.
- In a large frying pan fry up bacon (the crispier the better, trust me). When done place to the side and cut into pieces when cooled.
- In the same pan that you cooked the bacon, fry your garlic (being careful it can burn easy!)
- Then add 3 cups of your squash to the pan and cover it with the garlic and fat. Add your scallions and bacon bits.
- Crack an egg into a small cup.
- In a medium pot boiling with water half way up and your vinegar add your egg slowly. Cook for about 2 minutes and remove with a slotted spoon.
Try this. I mean it. It's delicious and its easier than it looks. Happy Eatings Everyone!
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