I double dare you to make this double squash carbonara. You almost will forget you’re not eating real spaghetti! Originally showcased on my Instagram #dinneronawhim series, I experimented with two of my favorite forms of squash—delicata and spaghetti—to recreate an Italian classic.
Bits of crisped prosciutto add a smoky and salty component, but feel free to add an additional protein to bulk up your dish. Nonetheless, the egg and cheese-based sauce is absolutely divine, and you won’t feel guilty slurping every bite!
1 small spaghetti squash
1/2 delicata squash, deseeded
2 tablespoons olive oil, divided
2 slices prosciutto or 1 slice pancetta, chopped
3/4 cup parmesan
2 eggs
3 small garlic cloves, minced
salt + pepper
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Steam spaghetti squash according to this method. Meanwhile, slice delicata squash into 1/4 inch slices. Toss in olive oil and line in a single layer on a baking sheet. Sprinkle with salt and roast for 15 minutes.
3. Meanwhile, collect spaghetti squash with a fork and transfer to a glass bowl. In a separate small bowl, whisk eggs with parmesan, salt, and pepper. Set aside.
4. Heat a large saucepan with 1 tablespoon olive oil over medium high heat. Add prosciutto and cook, allowing to crisp. Lower heat to medium and add minced garlic. Stir constantly to avoid sticking/burning. Once garlic is fragrant, about 30 seconds, turn heat to low. Add spaghetti squash, tossing until heated through.
5. Remove from heat and add delicata squash to pan. Pour in egg mixture and toss with a spatula until spaghetti squash is well-coated. Transfer to individual bowls. Serve hot.
