Spaghetti Squash Alfredo with Pancetta and Peas
Level: Easy
Servings: 4
Nutritional Info (Per Serving)
Serving: 1/4 of the recipe
Calories: 539
Total Fat: 43 g
Saturated Fat: 25 g
Carbs: 27 g
Fiber: 6 g
Sugar: 12 g
Protein: 12 g
Cholesterol: 120 mg
Sodium: 1208 mg
Total Time: 40 min
Prep: 15 min
Cook: 25 min
Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 4 ounces pancetta, diced (approximately 3/4 cup)
- 1 small shallot, chopped
- 1 teaspoon freshly chopped thyme
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- Pinch of freshly grated nutmeg
- Kosher salt and cracked black pepper
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan (about 1 ounce)
- 2 tablespoons chopped fresh parsley
Directions
- Preheat the oven to 400F. Cut the spaghetti squash in half and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast until the flesh is tender, about 25 minutes. Once cool enough to handle, use a fork to shred the flesh into strands.
- While the squash roasts, cook the pancetta in a large skillet over medium heat, stirring occasionally, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper-towellined plate and set aside. In the same skillet, add the shallot and thyme and saut until the shallot softens, about 2 minutes. Pour in the wine and simmer, scraping up any browned bits, until slightly reduced, about 1 minute. Stir in the heavy cream, nutmeg, about 1/2 teaspoon salt, and a few grinds of black pepper.
- Increase heat to medium-high and simmer, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Stir in the peas and Parmesan and cook just until the sauce becomes creamy and coats the back of a spoon, about 1 more minute. Remove the skillet from the heat.
- Add the roasted squash strands and the crispy pancetta to the sauce. Return to medium heat and toss gently for about 1 minute, until the squash is evenly coated. Taste and adjust seasoning as needed. Sprinkle with chopped parsley before serving.
How to Roast Spaghetti Squash
Trim the ends of the squash so it stands stable, then cut it lengthwise. Scoop out and discard the seeds. Place the halves cut-side down on a parchment-lined baking sheet and roast at 400F until tender, about 25 minutes. When cool enough to handle, rake a fork through the flesh to create spaghetti-like threads and discard the skin.
Photo by Johnny Miller
Recipe courtesy of Recipe Iseasy Magazine
