I mentioned that I’ve been trying to cook more lately.
It’s been a good experience cooking my own meals, but sometimes all I’m interested in is getting some comfort food with minimal effort. This is particularly true on those cold, gray days when everything feels like a slog. I’m sure you know the feeling: nothing goes right work, you barely get a spot on the crowded subway, and you realize you forgot your umbrella just as it starts to pour on your way home. We’ve all been there.
Luckily, this spaghetti squash recipe is the most low-maintenance recipe ever. It’s the healthy (and lazy!) girl’s version of carbonara: satisfying, easy to make, and guilt-free.
There are a ton of ways to cook a spaghetti squash. My favorite used to be via microwave, but I think roasting prevents the squash from getting too mushy. Also, I’m not sure why anyone says to remove the seeds before cooking the squash–they come out in one fell swoop as soon as the squash is cooked through, so not point wasting your time digging out cold, slimy seeds. Don’t say I never taught you anything!
Lazy Girl Spaghetti Squash Carbonara
- One medium-sized spaghetti squash
- Parmesan cheese of your choice (shaved or grated, this is your party!)
- Olive Oil
- 2 eggs
- Salt and Pepper to taste
Preheat the oven to 400 degrees. Cut the ends of the spaghetti squash off first, making it easy to slice the squash in half. (Trust me on this!). Place both halves face-down on a baking sheet covered in aluminum foil. Bake for 30-40 minutes, or until you can poke a fork through the skin.
While squash is cooking, fry two eggs in skillet while having a glass of wine (or two).
Once squash has cooled, use a fork to remove the seeds and discard. Scrape the squash out with a fork to get spaghetti like strands, place in bowl. Mix in parmesan cheese, fried egg, salt and pepper to taste.