Spaghetti squash carbonara

Servings: 4

Preparation time: 10 minutes

Cooking time: 30 to 45 minutes

Ingredients

• 2 spaghetti squash, halved and seeds removed
• 60 ml (4 tbsp) unsalted butter
• 8 slices bacon
• 60 ml (4 tbsp) olive oil
• 1 onion, minced
• 4 cloves garlic, minced
• 125 ml (1/2 cup) chicken broth
• 125 ml (1/2 cup) 35% cream
• 15 ml (1 tbsp) mixed herbs from Provence
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 200 °C (400 °F).
2. On a baking sheet covered with a silicone mat, place the squash, add a cube of butter to each half squash and bake for 30 to 45 minutes depending on their size.
3. Meanwhile, in a hot pan, brown the onion in olive oil for 2 minutes.
4. Add the bacon and cook for 5 minutes.
5. Add the garlic, broth, cream, and herbs from Provence and cook over medium heat for 5 minutes. Check the seasoning.
6. Using a fork, scrape the inside of each squash to remove the flesh.
7. Add the squash flesh to the pan and mix. Check the seasoning.