Spaghetti Squash Alfredo with Pancetta

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 1/2 cup the Alfredo sauce.
• Top with the crisp, cooked pancetta (optional but recommended) and return the squash to 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
1/4 teaspoon pepper
1/4 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 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!

Or, how about sharing the love with these other spaghetti squash recipes:

 Lasagna-Stuffed Spaghetti Squash by The Kitchn


Spicy Spaghetti Squash with Black Beans by Whole Foods


Spaghetti Squash with Meat Sauce by The Skinny Taste


Roasted Spaghetti Squash with Kale by The Pioneer Woman


Twice Bakes Spaghetti Squash with Pesto and Parmesan by Kalyn’s Kitchen


Spaghetti Squash Pad Thai by Shared Appetite


Caprese Spaghetti Squash with Roasted Tomatoes by Cookin’ Canuck

I’ve decided to coordinate today’s recipe with a custom wine glass I painted a while back for a client to commemorate her friend’s life and loves. It’s from the “This Is Your Life” wine glass collection.