*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
The produce section in the grocery store is all about winter squash this time of the year. One of my absolute favorite winter squashes is the spaghetti squash. It's so fun to eat with its delicious spaghetti-like strings and its mild, slightly nutty taste.
I was inspired to make this recipe for Spaghetti Squash Alfredo with Pancetta by one of my favorite food bloggers, Brandy of Nutmeg Nanny, and her recipe for Sausage and Peppers Stuffed Spaghetti Squash.
When I saw Brandy's recipe, I was so enamored that I needed to try and make my own version and yet have it be something completely different.
- Split and prepare the seasoned spaghetti squash by roasting in the oven until soft.
- Set aside to cool while you prepare the Alfredo sauce.
- In a saucepan, whisk together the butter and cream cheese until smooth.
- Stir in the milk, nutmeg, and garlic.
- Cook until thickened.
- Stir in the Parmesan cheese.
- Use a fork to loosen and separate the strands of the spaghetti squash and then spoon each shell with approximately ½ cup of the Alfredo sauce.
- Top with the crisp, cooked pancetta (optional but recommended) and return the squash to the oven until heated through.
- Serve hot.
Servings: 4 Prep Time: 15 minutes Total Bake Time: 60 minutes
2 medium-sized spaghetti squash, halved and seeded
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon freshly grated nutmeg
8 ounces pancetta, diced and cooked to crisp and drained
6 tablespoons butter
8 ounces reduced-fat cream cheese
3 cloves garlic, minced
1 cup milk
1 cup Parmesan cheese, plus additional for garnish
pinch freshly grated nutmeg
pinch black pepper
chopped fresh parsley for garnish
-Preheat the oven to 425 degrees. Place the squash on a baking sheet or baking pan. Drizzle the olive oil on the cut sides of the spaghetti squash and season with salt, pepper, and nutmeg.
-Bake in a preheated oven for approximately 40-45 minutes or until the squash is soft. Set aside until it's cool enough to handle.
-Meanwhile, in a medium saucepan over medium heat, melt the butter and cream cheese and whisk until creamy. Stir in the garlic and milk. Cook over medium heat until the sauce thickens and reduces (approximately 10 minutes).
-Stir the Parmesan cheese into the cream sauce and add a pinch of nutmeg and pepper.
-Use a fork to pull and shred the strands of the spaghetti squash. Pour some of the Alfredo sauce over each squash half and top with the cooked pancetta.
-Place the Alfredo squash back into the oven and cook for approximately 15-20 minutes until heated through.
-Serve with a garnish of Parmesan cheese and chopped parsley.
I hope I've been able to whet your whistle for all things spaghetti squash.
If so, why don't you check out my recipe for Spaghetti Squash and Zucchini Pancakes? It's one of my absolute favorites!
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Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!
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