Creamy Spaghetti Squash Bowls With Pancetta Herbs Recipes

HERBED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F.
• Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
• Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

SPAGHETTI SQUASH ALFREDO WITH PANCETTA AND PEAS

Steps:

• Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the 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 and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
• Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.

CREAMY SPAGHETTI SQUASH BOWLS WITH PANCETTA & HERBS

Steps:

• Preheat oven to 400F and lightly grease a 9x13 inch casserole dish.
• Cut squash in half and scoop out seeds. Brush inside with 1 tablespoon olive oil and season with salt and pepper.
• Add 1 tablespoon of olive oil to a small pan over medium low heat. Add shallot and garlic and sauté until softened, about 7-10 minutes.
• Turn heat to low and add the cream cheese. Break up with a wooden spoon and let melt. Stir in the heavy cream, parsley, and sage. Season with salt and pepper, then remove from heat.
• Add the gruyere cheese to the cavities, dividing evenly between both squash halves. Add the cream mixture on top of the gruyere.
• Cover tightly with aluminum foil and bake 1 hour and 30 minutes or until squash is soft when pierced with a fork.
• Meanwhile cook the pancetta in a skillet over medium heat until crispy, about 10 minutes. Drain on a paper towel-lined plate.
• When the squash is finished baking, scrape the inside of the squash to release all the "noodles." Add the pancetta to each squash bowl, and toss with tongs to combine.
• Garnish with chopped parsley.