Daphne Oz's 30-Minute Spaghetti Squash Carbonara

Make this gourmet meal in the microwave.

Daphne Oz's 30-Minute Spaghetti Squash Carbonara
2 small spaghetti squash, halved and seeded
6 tbsp extra virgin olive oil
Kosher salt and black pepper, to taste
4 egg yolks
1/2 cup hot water, from squash dish
4 strips cooked bacon, chopped
1/2 cup Parmesan cheese

Season the squash all over with 2 tbsp olive oil, salt, and pepper.

Place the squash in a microwave-safe baking dish, cut side down. Place about1/2-inch of water into the baking dish. If you don’t have a baking dish large enough for all 4 squash halves then cook in batches. Microwave on high for about 5 minutes and then check doneness with a paring knife or fork. Add additional water if it has evaporated. Microwave for an additional 3 to 5 minutes until tender. If the squash needs a little more time in the microwave then cook in 1 minute intervals until tender. Set the squash aside while you make the sauce.

Place the eggs into a medium bowl and slowly whisk in the hot water. Then whisk in the cheese, oil, and pepper.

Place each half of a squash onto a plate and place a 1/4 of the sauce onto each piece of squash. Using 2 forks, scrape the flesh to create strands of “spaghetti”. Mix until the cheese sauce is incorporated and then top with the bacon.

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Weeknight dinners don't have to be stressful and overly involved. Try using the microwave to whip up this meal in under 30 minutes. Plus, using spaghetti squash is a great was to reduce your carb intake while still enjoying deliciously decadent carbonara sauce.