Cinnamon and Pumpkin Spaghetti Squash Carbonara with Parmesan Sage Breadcrumbs
- Yield: 2 servings
- 1 spaghetti squash
- 3 egg yolks
- 1/4cup half & half
- 1/4cup pumpkin puree
- 1/4teaspoon cinnamon
- 3/4cup grated parmesan cheese + 1 TB for serving
- 1tablespoon butter
- 1cup breadcrumbs
- 1tablespoon fresh sage
- Preheat oven to 375 degrees. Slice squash in half lengthwise. Drizzle with a little olive and sprinkle generously with salt and pepper. Roast for about 45-50 until fork tender.
- While the squash is roasting prepare the breadcrumbs and sauce base.
- In a large non-stick skillet melt butter over a medium heat. Add breadcrumbs, ⅛ teaspoon salt, sage and 1 tablespoon parmesan cheese. Toast until golden brown, making sure not to burn. Remove.
- In a medium bowl, whisk together yolks, pumpkin remaining salt, half & half and parmesan cheese.
- Let cool for a few minutes and using a fork, gently start pull the squash away from the skin, creating “noodles”. Pat with a paper towel to remove excess moisture.
- In the same skillet you cooked the breadcrumbs, heat over a low heat. Toss the hot “noodles” into the skillet along with the egg yolk mixture. Toss with tongs until completely coated. The hot squash will cook the eggs.
- If necessary, loosen up with a tablespoon or two of chicken stock or water.
- Season to taste with salt and pepper. Top with breadcrumbs and extra parmesan cheese.
Nicole is the author, recipe developer and photographer behind the food blog Cooking for Keeps. She believes you can eat anything in moderation, so her blog focuses on a varied hodgepodge of indulgent and healthy recipes alike.