Spaghetti Squash Carbonara

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   1.

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   Preheat oven to 400 degrees F. Puncture the flesh of the squash a few times to let the heat escape, then put the whole thing in the oven.

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   Let it cook for 1 hour.

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   When it is sufficiently cooled (about 15 minutes, you dont want to scald your hands), cut the squash in half lengthwise.

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   2.

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   When it is cool enough that you wont hurt yourself, go ahead scoop out the seeds and all the stuff attached to it.

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   Once youve scooped all the seeds out, angle a fork and scrape out the spaghetti of the squash.

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   Put it in a bowl.

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   3.

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    Put bacon strips in a frying pan over medium heat and cook until done.

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    When its nice and crispy, remove the bacon from the pan and let it drain on paper towels.

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    Dont get rid of the bacon grease.

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    Trust me.

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    4.

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    In the hot bacon grease, put minced onions and garlic.

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    Let it cook for 5-6 minutes over medium heat, until the onions are translucent and your kitchen smells wonderful.

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    Once the onion and garlic are sufficiently cooked, add in the peas and white wine, if using.

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    Turn down the heat to low and let simmer for 5 more minutes.

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    5.

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    At this point, add in the squash.

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    Stir together the squash and the sauce goodness and let it meld for about 5-6 minutes.

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    6.

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    Stir in the parmesan cheese while the squash is still on the stove top.

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    It will get all melty and delicious.

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    7.

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    When the cheese has melted, take it off the stove.

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    Top it with bacon, extra parmesan cheese (if you desire) and salt and pepper.

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    Remember the bacon and the parmesan are pretty salty, so taste it before you salt it.

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    Personally, I only needed pepper.

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    8.

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    Enjoy!

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    (Recipe inspired by Steamy Kitchens Baked Spaghetti Squash.)

* Per serving · 4 servings · Values may vary.