Pumpkin Spaghetti Squash Carbonara

e get hella winter squash from our CSA, which is slightly overwhelming, but also not bad because they last quite a long time and you can always roast them and then freeze the puree (confession: I still have frozen pumpkin puree from last year...).  Luckily I actually really enjoy pretty much all squash, which I'm not sure I knew until I was an adult.  I don't recall eating lots of squash as a kid, though maybe my mom hid it in dishes to get us to eat it, but if I remember right, she did mention how when she was a kid her mom fed her canned squash and it was gross, so she endeavored to save us from that fate.  I mean, canned squash in the 60s probably wasn't that great, let's be real.  Locally grown, organic, farm fresh squash though?  Yum.   

This past summer, Dan and I planted a bunch of herbs in front of our house, which has turned out to be so great when it comes to seasoning dishes.  Just run out the front door with a pair of scissors, snip some leaves, and we've got fresh herbs to cook with!  We did sage, thyme, marjoram, rosemary, and lavender.  My last attempt at growing herbs was a failure, but I'm convinced basil is just a finicky herb and refuses to grow for me.  We did have mint, too, but I forgot to water it for a couple months. There's rogue mint growing in our old neighborhood, though, so whenever I want to start a new plant, I just go snip a piece from the alley where it's infested and plop it in some water until it starts to grow roots and bam.  New mint plant!

(recipe via cooking for keeps)
For squash:
1 spaghetti squash, roasted
2-4 tbsp olive oil
salt + pepper

For breadcrumbs:
1 tablespoon butter
1 cup breadcrumbs
1/8 tsp salt
1 tablespoon fresh sage, chopped
1 tbsp grated parmesan cheese

For sauce:
3 egg yolks
1/4 cup half & half
1/4 cup pumpkin puree
1/4 tsp salt
1/4 teaspoon cinnamon
3/4 cup grated parmesan cheese

1. Preheat oven to 375 degrees. Slice squash in half lengthwise. Drizzle with a little olive and sprinkle generously with salt and pepper. Roast for about 45-50 until easily pierced with a fork.

2. While the squash is roasting prepare the breadcrumbs and sauce base.  In a large non-stick skillet melt butter over a medium heat. Add breadcrumbs, 1/8 teaspoon salt, sage and 1 tablespoon parmesan cheese. Toast until golden brown, making sure not to burn. Remove.

3. In a medium bowl, whisk together egg yolks, pumpkin, cinnamon, 1/4 tsp salt, half & half, and parmesan cheese.

4. Once the squash is done roasting, let it cool for a few minutes.  Using a fork, pull the squash away from the skin, creating “noodles”.  Pat with a paper towel to remove excess moisture.

5. In the same skillet you cooked the breadcrumbs, heat over a low heat. Toss the hot spaghetti squash noodles into the skillet along with the egg yolk mixture. Toss the noodles until completely coated. The hot squash will cook the eggs.

6. Season to taste with salt and pepper. Top with breadcrumbs and extra parmesan cheese and garnish with fresh sage leaves.  Enjoy!