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    Home » Side Dish Recipes » Vegetable Recipes

    Published: Oct 19, 2014 · Modified: May 7, 2022 by Renée · This post may contain affiliate links · 17 Comments

    Spaghetti Squash Alfredo with Pancetta

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    Spaghetti Squash Alfredo with pancetta is a healthy and delicious option if you're watching your carb intake but you still want great flavor and texture.
     
    Spaghetti Squash Recipe

    *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.

    Baked Spaghetti Squash Recipe
     
    My husband isn't normally a big fan of spaghetti squash so the night I was making these for dinner he looked at me with questioning eyes and a very skeptical frown on his face.
     
    My one saving grace was the fact that I decided to add some crispy pancetta.
     
    Of course, you can opt to make them a totally vegetarian meal by leaving the pancetta off, and they will be equally delicious... just not something my husband would enjoy. LOL
     
    Spaghetti Squash with Alfredo Sauce Recipe
     
    For this Spaghetti Squash Alfredo with Pancetta, you can either buy your Alfredo sauce in a jar from the store or make your own, which is what I did.
     
    Either way is perfectly fine, but the homemade version takes all of ten minutes to make and is really delicious mix of cream cheese, butter, and garlic. In the great words of Ina Garten..."How bad can that be?"
     
    • 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.
     
    Spaghetti Squash Alfredo with Pancetta via Kudos Kitchen by Renee
     
    SPAGHETTI SQUASH ALFREDO WITH PANCETTA  {PRINT THIS RECIPE}

    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.

    Roasted Spaghetti Squash Alfredo with Pancetta
    Roasted Spaghetti Squash with Alfredo Sauce and Pancetta
    Roasted Spaghetti Squash with Alfredo Sauce and Pancetta

    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!

     

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    More Vegetable Recipes

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    • Pepperoni Pizza Hasselback Zucchini
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    Reader Interactions

    Comments

    1. Laurie @ Successful Homemakers says

      October 28, 2014 at 11:37 am

      This looks DELICIOUS!!!
      I "discovered" spaghetti squash last year and have been eating my fill of it this year. 😉
      Thanks for a new dish to try!

      Reply
    2. Amanda @ The Kitcheneer says

      October 23, 2014 at 9:02 pm

      I love spaghetti squash and I am always looking for great recipes! This looks so YUM!

      Reply
    3. Kirsten/ComfortablyDomestic says

      October 22, 2014 at 6:37 pm

      Bacon Slayer is also not a fan of spaghetti squash, but I'm guessing I could try to slip it past him if I doused it in alfredo sauce! Great idea.

      Reply
    4. Kellie Hemmerly says

      October 22, 2014 at 1:29 pm

      I love spaghetti squash, it's so easy and I love that it's low carb but I still get my "pasta" fix.

      Reply
    5. Meseidy says

      October 22, 2014 at 4:54 am

      I've had spaghetti squash on my list to try. This looks like a great way to try it out!

      Reply
    6. Lauren says

      October 21, 2014 at 12:45 am

      the first time I made spaghetti squash (way back in college) I did it with alfredo....and I still remember how delicious that meal was! Love that top photo, too. Gorgeous.

      Reply
    7. Souffle Bombay says

      October 20, 2014 at 8:24 pm

      Such a pretty dish!! So colorful!

      Reply
    8. Ashley @ Wishes and Dishes says

      October 20, 2014 at 6:58 pm

      Mmmmm believe it or not, I've never had spaghetti squash! My husband might be willing to try this as long as I add the pancetta, too!

      Reply
    9. Erin Dee says

      October 20, 2014 at 6:47 pm

      Haha. I would have given you the same look. 😉 My husband is the one trying to get me to eat veggies! But it looks interesting. I'll try to see if we even have spaghetti squash over here!

      Reply
    10. Back for Seconds says

      October 20, 2014 at 4:29 pm

      This is such a fabulous idea! I am going to make this soon!

      Reply
    11. Cookin' Canuck says

      October 20, 2014 at 3:38 pm

      I use to be really skeptical about spaghetti squash, too, but now it is one of my favorite vegetables to cook and dress up. I have to agree with your husband...the addition of pancetta is a must!

      Reply
    12. Brenda@SugarFreeMom says

      October 20, 2014 at 8:10 pm

      I'm not really a fan of spaghetti squash but with those toppings I might have to give it a try! Looks yummy!

      Reply
    13. foody schmoody says

      October 20, 2014 at 2:55 pm

      Oh I love spaghetti squash, especially when the squash is used as the serving vessel. One of my most popular recipes is a stuffed spaghetti squash. I'm sure this will be a new favorite to all your readers. Yum. Perfect for the season!

      Reply
    14. claire @ the realistic nutritionist says

      October 20, 2014 at 2:58 pm

      Seriously, I want this SO HARD.

      Reply
    15. Kim (Feed Me, Seymour) says

      October 20, 2014 at 12:12 pm

      I absolutely adore spaghetti squash! I tried it first last year and can't get enough. This version looks especially amazing!

      Reply
    16. Betsy @ Desserts Required says

      October 19, 2014 at 9:58 pm

      Pancetta has a way of putting a smile on my face, too. This spaghetti squash looks amazing and I can't wait to try it.

      Reply
    17. Nutmeg Nanny says

      October 19, 2014 at 4:12 pm

      Spaghetti squash is the best! I love this version! I'm so happy me version inspired you 🙂

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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