Spaghetti Squash Carbonara
Halve lengthwise one medium-sized spaghetti squash. Clean out the guts with a spoon. Lay the halves cut-side down in a large baking dish containing about an inch of salted water. Cover tightly with aluminum foil. Bake at 350 degrees for 30-40 minutes. This is how you tell it's done: take the dish out of the oven. Carefully remove the foil--I said carefully! there will be much hot hot hot steam. Gently turn one of the squash halves over and rake it with a fork. If the squash is done, you'll pull spaghetti-like strands of squash flesh away. You want them to come off easily, but still hold together as strings. Overcook, and they go to mush. If done, let it stand somewhere to cool a bit and move on to phase two.
- 6 slices bacon, cut into small pieces
- 1/4 cup chopped onion
- 3-4 big cloves of garlic
- 6-8 mushrooms, sliced
- 4-6 cups of Italian kale (or similar green leafy stuff) julienned, blanched, & well-drained
- 1/4 cup of dry sherry
- splash of milk, cream, whatever you have that's white
- Tsp of flour
- Lots of fresh grated parmesan or romano cheese (I used about 3/4 cup)
- salt & pepper to taste
Cook the bacon in a large skillet until done. Do not drain. Add onion, cook until slightly translucent. Add mushrooms & garlic, salt & pepper. Stir about for a minute. Add kale, add sherry. Reduce heat, cover and let cook for about five minutes. Add flour, stir well. Add milk, stir until slightly thickened. Add cheese a little at a time until blended.
Return to the squash. It should be cool enough to handle. Rake the spaghetti strands into a large bowl with your fork. Add the bacon/kale mixture and toss. Eat it up. Yumm.
Went quite well with a glass of Bogle Merlot. Okay, two glasses.
No comments:
Post a Comment