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Squash Carbonara

Squash Carbonara printPrint Recipe

  • 1/2 large TJ's Spaghetti Squash
  • 3 slices TJ's Applewood Smoked Bacon, cut into moderate-sized bits
  • 1 clove TJ's Garlic, minced
  • 1/2 cup TJ's Light Cream Cheese, cubed
  • 3/4 cup TJ's Fresh English Peas
  • 3/4 cup TJ's Milk
  • 1/3 cup TJ's Grated Parmesan Reggiano Cheese

Cook the squash: Use a sharp knife to cut squash in half lengthwise. Use a large table spoon to scrape out the seeds and string. Season with salt and pepper, place cut side up in a microwave safe dish and add about an inch of water to the bottom of the dish. Cover dish with cling wrap and microwave on high for 8-10 minutes. Allow to cool enough to handle before unwrapping. Use a table fork to scrape squash from top to bottom to separate flesh into strands of "spaghetti." Prepare Sauce: Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon and drain on a paper towel. Pour off bacon drippings. Add garlic to pan and sauté until opaque, about 1 minute. Add milk, cream cheese and peas; simmer over very low heat until cream cheese is melted and mixture is well blended and heated through. Add more milk if too thick. Add squash and bacon; toss to coat. Sprinkle on Parmesan cheese and serve right away.

Serves: 4
Cooking Time: 30 - 40 Minutes

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