Spaghetti Squash Carbonara

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Halve the pumpkin lengthways and remove the seeds and the fibrous interior. Then place each half on a plate with a little water and cook in the microwave at 800 watts for about ten minutes (in a pot or oven this is also possible, but takes longer).
In the meantime, put the eggs, sour cream and parmesan in a large bowl and stir well. Chop the bacon and fry in a pan until crispy.
Scrape the pulp from the pumpkin and add to the bowl with the bacon for the sauce. Mix everything together, season with salt and pepper (needs plenty of salt). Put the mixture back into the pumpkin halves. Put the halves in a baking dish.
Bake in a preheated oven at 200 ° C for about 25 minutes.
Tip: Since the pumpkin becomes quite musky with the sauce, crispy baguette goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.