Spaghetti squash spaghetti carbonara

Boil the pumpkin, the half zucchini and the carrot in a pot. All cut into not very large squares (if the carrot is very small, it is better to use two).

Meanwhile in a frying pan fry the bacon and when it is done remove it and in the same frying pan fry the onion.

In the meantime, boil the spaghetti in another pot.

Once the onion is browned, add the previously reserved bacon and stir it all together.

When the boiling vegetables are cooked (we will know if we prick them and they are soft) we strain them and put them in a dish. With a fork we crush the carrot, the zucchini and the pumpkin. If they release water we pass them again through the strainer.

Once mashed and without excess of water, we add this mixture with the onion and the bacon that we had in the frying pan. Mix it all together and pour the evaporated milk brick.

I added salt, nutmeg and ground pepper to the mixture.

We sauté everything a little over medium/low heat to make it "chup chup" and when the spaghetti is ready we add it to the mixture. Stir everything and that's it!

Once served you can sprinkle pamesano on top! It gives it a top🤤 touch.