Paula made an incredibly tasty dish for dinner with our friends today. She found it in the October 2015 issue of Food Network magazine. The recipe is called Spaghetti Squash Carbonara and it was so very delicious. Everyone enjoyed it so much that we didn’t bring any home!

Preheat the oven to 375 degrees F.

While the oven is heating up, sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoons pepper. Place 3 pounds of spaghetti squash flesh side down in the pan and add enough water to come up about 1/4-inch. Cover tightly with aluminum foil and cook in the oven until the squash is just fork tender, 1 to 1 1/2 hours. Shred the squash with a fork and transfer to a large heat proof bowl.

In a large saute pan, over medium heat, cook 1/2 pound of pancetta until it becomes a light brown and crispy. Pour off most of the fat and then add the 1 finely diced shallot and 3 tablespoons of minced garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add 1/4 cup of white wine and cook until the liquid has completely evaporated.

In a medium bowl, whisk 2 egg yolks together with 1 cup of grated Parmesan cheese and 2 tablespoons of chopped parsley. Season with salt and pepper to taste. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through!) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust the seasoning, if necessary and serve immediately.

If you love spaghetti carbonara, then you will really enjoy this twist on the dish! It is a great way to serve some squash, especially to anyone who is not a fan of the vegetable.