Please join us tomorrow morning during 11Alive’s 9:00 Saturday morning news when we will be preparing one of our favorite autumn recipes, spaghetti squash carbonara, a delicious and gluten free meal. We are increasingly being asked about alternatives to gluten-heavy pasta and are excited to share this recipe, though even pasta lovers will enjoy this unique squash.
A big thank you to to our friends at 11Alive for once again inviting us on air!
- 1 medium spaghetti squash
- 2 t olive oil
- 4 slices pancetta, diced
- 1 shallot, diced
- 2 egg yolks*
- ½ cup Parmesan cheese
- salt and pepper
- parsley, finely chopped
- Preheat oven to 375 F. Halve squash lengthwise and remove seeds. Drizzle with olive oil and roast for about an hour or until soft.
- Saute diced pancetta over medium heat until crisp. Add shallots and continue cooking until soft.
- Whisk egg yolk, cheese, salt & a generous amount of pepper in a bowl until light and fluffy.
- Using a fork, scrape squash into spaghetti-like strands and transfer to a bowl. Toss hot squash, pancetta mixture, and egg mixture and garnish with parsley.
- *Use caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.