Spaghetti Squash Carbonara

Squash. Those things that people associate with Thanksgiving dinner drowned in butter and brown sugar. But I am here to tell you squash are so much better in every other way! There are so many different type of squash for different things (Click and see what I mean!) 
This recipe, for example, uses the natural sweetness of the spaghetti squash to pair nicely with the saltiness of the bacon. I use ricotta cheese, peas, and onions to give it a different dimension of taste that blend it all together smoothly.
For you that don't quite know what a Carbonara is, no worries I had no idea either until I started this new relationship with food, it is a typically a pasta dish with a egg and cream sauce with bacon. Sounds like it could be breakfast (and  it most certainly should be! I can't be the only one that wakes up sometimes and think, "I just want some squash with eggs and bacon!" No? Ok. Never mind then.) I replaced the pasta of the dish with natures own pasta. If you haven't had spaghetti squash, you are in for a treat! No, it doesn't taste like pasta and don't let anyone tell you different, it is so much better. The "noodles" are slightly crunchy after you cook the squash and it keeps it's shape unlike other squishy squash, so you get more coverage of sauce on the squash giving a nice squash:sauce ratio.
This recipe is fairly easy and so many Local goods you can use! So grab a local spaghetti squash, some yummy local bacon, and other random veggies and you're off! If you don't like some of the veggies in it just replace them with ones you do like! Don't be trapped within a recipe! You will improve it to better suit you. Let me know what you use instead so I can try your awesome exploration! So ready? Set. GO!

Spaghetti Squash Carbonara 

• 1 medium Spaghetti Squash (Local!)
• 1/2 lb Bacon (Local!)
• 1 Onion (Local!)
• 1 Zucchini (Local!)
• 1 garlic clove (Local!)
• Handful of mushrooms (more or less) (Local!)
• 2 Leaves of Kale (Local!)
• 1/2 cup frozen Peas
• 7 Eggs (Local!)
• 3/4 cup Cream or Whole Milk (Local!)
• 1 tbsp Italian Seasonings
• 1/2 cup Ricotta Cheese
•  Parmigiano-Reggiano for sprinkling (Optional)

1. Preheat oven to 375 degrees.
2. Cut squash in half length-wise. Scoop out seeds and goop. Place cut side down on pan and pop in oven for 40 mins.
3. Lay bacon out on a pan with sides (like a cake pan) and put in oven with squash cooking until squash is done or edges crispy.
4. Meanwhile, slice onion and place in large skillet at medium heat with a bit of butter. Then start slicing the rest of the veggies. 
5. Add zucchini to onion first, then five mins later add mushrooms, then five mins later add kale and garlic. Stirring after each addition.
6. Turn off stove and add peas leave
7. Mix together eggs, cream, and seasonings in medium bowl.
8. Once bacon and squash are done remove from oven. Remove bacon from pan and place on plate stacked on top of each other and place in freezer to cool for five mins.
9. Carefully, pour grease from bacon into skillet with veggie mix and turn back on to medium.
10. Pour egg mix  into skillet and continually stir mixture wen cooking to get a small egg curd and a bit of cream (about 10 to 15 mins.) Then remove from heat.
11. Scrape out squash "noodles" with fork into large bowl.
12. Scoop egg sauce into bowl with squash. Add ricotta and stir til blended.
13. Cut bacon into 1/4 in strips and add.
14. Plate, sprinkle with Parmigiano-Reggiano, and Enjoy!