Have you had spaghetti squash? I have to admit as much as I love squash, I had not tried it until recently. I had seen several recipes for it and was intrigued by them all. I finally ordered it at a restaurant. It was a special that day and it was carbonara style. One bite was all it took. I was hooked. The quest began to make a version of it at home.
The first thing I needed was the main ingredient. I found a nice one on a trip to my local farmers market. I figured if I was going to make it for the first time that it should be right off the farm. I also purchased fresh eggs from one of the vendors. Those fresh eggs are incredible. I have to say I would have a hard time buying eggs from the grocery store from now on. Thank goodness the guy who sells the eggs has them available all year long.
The next thing was a recipe. I searched the internet and found a few. I decided to use one by Emeril Lagasse on The Food Network website as a guide. I adapted it by eliminating the wine, adding some half-and-half for creaminess, and a few other things. The result was a dish I want to make again and again. I also want to make more things with spaghetti squash. I have a feeling there will be lots of squash cooking going on here for a while.
How do you enjoy spaghetti squash? Do you eat it as-is (plain cooked) or treat it like pasta? I have another one here waiting to be cooked. Give me your inspiration on how to prepare it. I cannot wait to try new recipes and share the good ones too. Stay tuned.
- 1 large spaghetti squash
- 4 ounces pancetta, thinly sliced and chopped
- 1 tablespoon olive oil
- 3 eggs
- ¼ cup half-and-half
- ¾ cup Parmesan cheese, plus more for topping
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Preheat the oven to 375 degrees F. Slice the spaghetti squash in half lengthwise and scoop out the seeds and flesh in the center. Place the squash flesh side down in a baking dish and add enough water to come up about ¼-inch. Cover tightly with aluminum foil and bake until squash is fork-tender, about 45 minutes. Allow squash to cool until comfortable to handle. Use a spoon to scoop out the squash (should shred as you are doing this). Place squash in a colander to drain excess liquid.
- In a small bowl, beat or whisk eggs. Add the half-and-half and Parmesan cheese and stir to combine. Set aside.
- In a medium to large saucepan (about 4 quart), over medium heat, cook the pancetta until crispy. Remove pancetta from pan and set aside. Add the shallot to the pan and saute until translucent. Add the garlic and cook for 1 minute or until fragrant. Add the egg mixture to the pan and cook, stirring constantly, for about 3 minutes. Add the spaghetti squash to the pan and toss to combine and until squash is heated. Add the cooked pancetta to the pan and toss to combine. Add salt and pepper to taste. Sprinkle top with Parmesan cheese if desired. You can use chopped fresh parsley as a garnish.