Spaghetti Squash with Pancetta, Peas and Alfredo
“ Every once in a while, I love to substitute pasta with spaghetti squash. The strands of squash remind me of angel hair pasta so I don’t really miss having the real deal necessarily. Not to mention, spaghetti squash is super healthy! It is rich in dietary fiber, anti-oxidants, minerals, and vitamins. And what doesn’t taste good with some pancetta in it? I’ll be having seconds…”
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 cups heavy cream
Pinch of freshly grated nutmeg
Himalayan sea salt and freshly ground pepper
1 cup frozen peas, thawed (drained off any liquid)
1/2 cup grated parmesan cheese
How to Make It
Preheat the oven to 400 ℉.
Rinse the spaghetti squash and trim both ends with a sharps knife, then position the squash upright and carefully, halve it lengthwise. Scoop out the seeds with a spoon and discard. Place the squash halves, cut-side down, on a aluminum foil lined baking sheet. Roast at 400 ℉ until tender, 25 - 35 minutes; let rest (it will continue to cook a bit, and it is very hot, so let it cool off before handling).
While the squash is resting and cooling, cook the pancetta in a large skillet over medium heat, occasionally stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the minced shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the white 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 heat and cook, stirring occasionally, until the sauce is slightly thickened, about 2 minutes. Stir in the peas and the parmesan cheese. Continue cooking until the sauce is thick and creamy, about 1 - 2 minutes more. Remove from heat.
Add the squash and pancetta to the sauce. Return to medium heat and stir gently, until combined, about 1 minute. Season with salt and pepper and garnish with grated parmesan cheese.
Enjoy!