Autumn Spaghetti Squash Carbonara

When I'm feeling under the weather I crave carbs. On carbs, on carbs. But if I'm also trying to be healthy spaghetti squash is my savior. Load it up with your favorite toppings and it's almost like the real thing ;)

I saw a recipe on Half Baked Harvest  and loved the idea of updating a traditional carbonara (one of my childhood favorites!) with very autumnal flavors: butternut squash, butternut rabe and sage.

So, make the recipe I've been dying to try but switch in my healthy carb go-to? Dinner is served!

Recipe adapted from Half Baked Harvest

• 2 cups cubed butternut squash 
• 2 tablespoons olive oil, plus more for drizzling
• Salt and pepper, to taste
• 1 large bunch broccoli rabe, ends trimmed and leaves chopped
• 1/2 bunch fresh sage
• 1 medium spaghetti squash
• 4 ounces bacon, diced
• 2 cloves garlic, sliced
• 2 eggs
• 3/4 cup freshly grated parmesan cheese, plus more for serving

Preheat oven to 400*

Cut the spaghetti squash in half and remove the seeds. Place cut-side up on a baking sheet, spray with cooking oil and sprinkle with salt and pepper. Bake for 45 minutes or until a knife easily pierces the flesh. When cooked, remove and let cool slightly, then, using a fork, scoop out the strands into a bowl.

On another baking sheet, spread the diced butternut squash. Drizzle with olive oil, salt and pepper and roast for 30 minutes, turning the pieces over half way. Remove the tray and add the chopped broccoli rabe and sage. Roast 10 more minutes until rabe is crispy, keeping a close eye so it doesn't burn.

In a large pan, cook the bacon until almost crispy. Add the garlic and cook for 2 minutes until fragrant. Add the spaghetti squash, butternut squash and broccoli rabe, tossing gently to combine.

In a bowl, beat the egg with the parmesan. Remove the pan from the heat and add the egg, tossing through all the strands and allowing the heat from the squash to cook the eggs. 

Divide between plates and sprinkle with additional parmesan.