| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 4 ounces pancetta, diced (about 3/4 cup)
- 1 small shallot, diced
- 1 teaspoon chopped fresh thyme
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 1 cup frozen peas, thawed
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook’s Note).
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
- Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
- Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 549 |
| Total Fat | 45 g |
| Saturated Fat | 25 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 11 g |
| Cholesterol | 141 mg |
| Sodium | 1208 mg |
Reviews
Made this last night It was sooo yummy. Even impressed my husband. Just added some Italian seasoning to the cream mixture . Forgot the shallot so I just added some chopped red onion because I had that already. Followed everything else. Will definitely be making this again.
YUM!!! This dish is simple with a great flavor payoff. I’ve made a couple of substitutions bacon, onion and one can of evaporated milk.
I think oven roasted broccoli would be Great on top instead of the peas.
I plan to use this sauce with chicken meatballs.
I think oven roasted broccoli would be Great on top instead of the peas.
I plan to use this sauce with chicken meatballs.
Awesome recipe-we adore it. It’s a new staple
Delicious!
First microwave the whole squash for about a minute and a half before cutting it. It softens slightly so you can get the knife through it.
Skip the pancetta to make it vegetarian. Cook some roasted red peppers (diced), shallot, and thyme in some of the oil from the jarred peppers. Then continue the recipe by adding the wine, and so on.
The sauce ends up kind of pink.
Excellent recipe. I added Italian seasoning to the dish. Doubled the recipe to feed 4 and it was more than enough. Everyone loved it. A definite do over dish!
Recipe came out delicious, I did tweak the recipe slightly with the variations of seasonings than what was in the recipe.
This was delicious! My picky eaters loved it!
Didn’t have any pancetta, but used a diced ham steak. Also chopped up a couple portobello mushrooms and some fresh spinach. Very tasty!
This is one of favorite go-to spaghetti squash recipes. I love the Alfredo sauce with this. I use bacon and onion. Do not leave out the wine or the peas; I think it’s like eating dessert. It’s so rich and flavorful!
The recipe was bland. My family did not care for this recipe.