Since we now find spaghetti squash very often in our grocery stores, I decided to give this recipe a try. I also happened to always have the Norwegian smoked salmon (Costco) . They went together very well indeed! It actually tasted better than my photo shows.
Smoked Salmon Carbonara
- 1/2 cooked spaghetti squash, shredded (save the other half for another dinner OR freeze it)
- 3.5 g smoked salmon cut into ½ inch strips
- 1 large egg
- 3 egg yolks
- 1⁄2 cup freshly grated parmesan cheese
- 1 Tablespoon butter
- 1.5 teaspoons cracked black pepper
- sea salt
- 2 teaspoons chopped chives
*See instructions below if you are unsure how to bake a spaghetti squash!
While the squash is baking, whisk together the egg, egg yolks and pepper.
Put the cooked, shredded squash into a pan on the stove on LOW heat.
Place the butter along with 1 tablespoon of warm water into the pot with the shredded squash and stir to coat.
Add the egg mixture to the pot and stir vigorously. The goal here is to cook the egg sauce onto the pasta without scrambling it.
The sauce is cooked by the residual heat from the pot bottom. If the sauce is not thickening after 5 minutes of stirring, the pot should be heated again. Place the pot back on to a heated burner (lowest heat) and continue to stir the pot so the egg does not scramble.
When the sauce begins to thicken, add the parmesan cheese and continue to cook until the sauce is heated through and thickened.
Add the salmon strips to the spaghetti squash and stir to combine.
Serve garnished with chopped chives
*How to Cut and Cook a Spaghetti Squash
1. Using a paring knife, cut around the middle of the squash making very small cuts with a paring knife. Continue cutting around the middle until you reach your original cut. Go back over the cutting line with your paring knife making your cuts a little deeper. Go all the way around again. The squash should come apart. Scoop out seeds.
BAKING IN OVEN FOR ONE OR MORE SPAGHETTI SQUASH
1. Spritz the cut side of the spaghetti squash with avocado, olive, or coconut oil. Sprinkle with salt and place cut side down in baking pan.
2. Bake at 350° for 60-75 minutes until fork tender.
3. Allow the squash to cool before removing the strands of spaghetti with a fork.