Name: Spaghetti Squash "Carbonara" with Bacon, Leeks, Parmesan & Fried Egg
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 12 slices bacon; 6 eggs; 1 small bunch Italian (flat-leaf) parsley; 3 leeks; 170 g Parmesan cheese; 3 medium spaghetti squash; black pepper; extra virgin olive oil; salt

Spaghetti Squash "Carbonara" with Bacon, Leeks, Parmesan & Fried EggSpaghetti Squash "Carbonara" with Bacon, Leeks, Parmesan & Fried Egg — a 45-minute dinner recipe with 9 ingredients, serving 6.Ingredients

12 slices bacon

6 eggs

1 small bunch Italian (flat-leaf) parsley

3 leeks

170 g Parmesan cheese

3 medium spaghetti squash

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 260°C (500°F) and place rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Trim each spaghetti squash, then halve lengthwise, and scrape out the seeds. Rub the inside of the squash with oil and season with salt. Arrange halves, cut-side down, on the baking sheets.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

Meanwhile, small dice bacon.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 4-5 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate; set aside. (Reserve skillet with drippings for later use.)

Meanwhile, using a clean cutting board, trim off the root end and the dark green top of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Thinly slice crosswise.

Return skillet (with drippings) to medium heat. Add leek and salt to; cook, stirring occasionally, until tender but not browned, 3-4 minutes. Transfer leek to a large bowl. (Reserve skillet for later use.)

Finely grate Parmesan. Add to the bowl with the leek.

Shave parsley leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl, along with pepper, and set aside.

Remove squash from the oven and allow to cool slightly, about 5 minutes.

While the squash is cooling, wipe the skillet clean with paper towels and return to medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt and pepper.

Meanwhile, scrape the inside of the squash with a fork to separate into spaghetti-like strands (use an oven mitt or towel to hold it with your other hand). Add to the bowl with the leek and Parmesan, then toss to combine.

To serve, divide spaghetti squash between plates or bowls. Top with crispy bacon and fried eggs. Enjoy!

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