I threw this together with ingredients I had on hand. Next time I’m going to use more bacon.
Sun Oven Spaghetti Squash Carbonara
6 slices bacon, previously cooked until crisp, chopped
1/2 small spaghetti squash, seeded (about 2 cups cooked)
1 tablespoon olive oil
1 leek, white and pale green parts only, halved and sliced
4 large eggs
4 green onions, thinly sliced
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
Set Sun Oven out to preheat. Coat a baking pan with cooking spray or line with parchment paper and set aside.
Place the squash, cut side down, in a lightly oiled baking pan. Cook in the Sun Oven until tender. When cool enough to handle scoop out the pulp and let cool completely; discard the shell. (Squash can be prepared the day before and refrigerated until ready to use.)
While the squash is cooking, heat the oil in a skillet. Add the leeks and cook, stirring often, until just softened, about 5 minutes. remove from heat and let cool. In a large bowl, beat the eggs. Stir in the cooled squash, leeks, and bacon followed by the green onions, and cheese. Season with salt and pepper. Spread the mixture out into the prepared baking pan. Cover with a second baking pan and transfer to the Sun Oven. Cook until, about 45 minutes. Let cool slightly. Cut into 6 pieces. Serve warm or at room temperature.
Makes 6 servings.