Spaghetti squash carbonara

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!

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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.

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I combined everything, before topping with parsley, crispy smoked garlic and balsamicky black garlic.

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I served this with some beautiful rainbow chard! Gorgeous.

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