*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!
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.
Laurie @ Successful Homemakers says
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!
Amanda @ The Kitcheneer says
I love spaghetti squash and I am always looking for great recipes! This looks so YUM!
Kirsten/ComfortablyDomestic says
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.
Kellie Hemmerly says
I love spaghetti squash, it's so easy and I love that it's low carb but I still get my "pasta" fix.
Meseidy says
I've had spaghetti squash on my list to try. This looks like a great way to try it out!
Lauren says
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.
Souffle Bombay says
Such a pretty dish!! So colorful!
Ashley @ Wishes and Dishes says
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!
Erin Dee says
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!
Back for Seconds says
This is such a fabulous idea! I am going to make this soon!
Cookin' Canuck says
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!
Brenda@SugarFreeMom says
I'm not really a fan of spaghetti squash but with those toppings I might have to give it a try! Looks yummy!
foody schmoody says
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!
claire @ the realistic nutritionist says
Seriously, I want this SO HARD.
Kim (Feed Me, Seymour) says
I absolutely adore spaghetti squash! I tried it first last year and can't get enough. This version looks especially amazing!
Betsy @ Desserts Required says
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.
Nutmeg Nanny says
Spaghetti squash is the best! I love this version! I'm so happy me version inspired you 🙂