Spaghetti squash season is finally here! I used to be able to buy it from Tesco, but for the last 2 years it’s been pretty much impossible to source in London. Then, out of the blue, they arrived in Whole Foods and now my local greengrocer stocks them too. I hope they don’t disappear as quickly as they did before, because they are delicious, and excellent for making yummy pasta dishes like this spaghetti squash carbonara!
Once the squash was almost finished roasting, I browned a diced onion and a couple of cloves of garlic with 4 rashers of bacon (2 smoked, 2 unsmoked). I then added sliced mushrooms and asparagus. For the sauce, I used coconut milk blended with leftover onion, mushroom and asparagus chunks, along with a little black pepper.
I combined everything, before topping with parsley, crispy smoked garlic and balsamicky black garlic.
I served this with some beautiful rainbow chard! Gorgeous.