Cinnamon and Pumpkin Spaghetti Squash Carbonara with Parmesan Sage Breadcrumbs
Author: 
Serves: 2 large portions or 4 small
 
Ingredients
  • 1 spaghetti squash
  • 3 egg yolks
  • ¼ cup half & half
  • ¼ cup pumpkin puree
  • ¼ teaspoon cinnamon
  • ¼ + ⅛ teaspoon salt, divided
  • ¾ cup grated parmesan cheese + 1 tablespoon, divided plus more for serving
  • 1 tablespoon butter
  • 1 cup breadcrumbs
  • 1 tablespoon fresh sage
Instructions
  1. 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.
  2. While the squash is roasting prepare the breadcrumbs and sauce base.
  3. 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.
  4. In a medium bowl, whisk together yolks, pumpkin, cinnamon, remaining salt, half & half and parmesan cheese.
  5. 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.
  6. 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.
  7. If necessary, loosen up with a tablespoon or two of chicken stock or water.
  8. Season to taste with salt and pepper. Top with breadcrumbs and extra parmesan cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/cinnamon-pumpkin-spaghetti-squash-carbonara-parmesan-sage-breadcrumbs/