Autumn Spaghetti Squash Carbonara with Mushrooms and Walnuts
A autumnal take on carbonara: spaghetti squash replaces the pasta, plus mushrooms, crispy bacon and toasted walnuts. The dish is filling and goes well with cool autumn days.
By yumbelo · 2 servings · 50 minutes
Ingredients
- 200 g Spaghetti squash, flesh
- 150 g Mushrooms
- 80 g Bacon, diced
- 2 pc Eggs
- 60 g Parmesan, grated
- 20 g Walnuts, chopped
- 1 tbsp Olive oil
- 10 g Butter
- Salt
- Black pepper, freshly ground
Method
- Preheat the oven to 200 °C, conventional heat (top and bottom). Halve the spaghetti squash, remove the seeds and place the halves cut side down on a baking sheet.
- Bake the squash for 35 to 40 minutes, until the flesh is soft. Then let it cool slightly and use a fork to pull the flesh into long strands.
- Clean the mushrooms and slice them. Heat the olive oil in a large pan, fry the bacon in it until crispy and remove it.
- Fry the mushroom slices in the bacon fat until golden brown and season with salt and pepper. Toast the walnuts briefly in a dry pan.
- Whisk the eggs with the Parmesan and season with pepper.
- Warm the squash strands with the butter in a pan briefly and take the pan off the heat. Quickly fold in the egg mixture so that a creamy sauce forms without the eggs scrambling.
- Fold in the mushrooms and bacon, sprinkle with the toasted walnuts and serve immediately.