SPAGHETTI SQUASH ALFREDO WITH PANCETTA AND PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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
No need to roast the spaghetti squash before baking this creamy, no-carb dish. Crispy pancetta gives this "pasta" entrée the perfect salty crunch.
Provided by Arlyn Osborne
Categories Vegetable
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 438.1, Fat 34.7, SaturatedFat 19.5, Cholesterol 110.7, Sodium 275.6, Carbohydrate 28.4, Fiber 0.3, Sugar 1.9, Protein 8.5
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.
Nutrition Facts : Calories 144 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 336 milligrams, Protein 2 grams, Sugar 0 grams
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
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- Turn the heat down and let the pan cool for a moment. Add the onion to the pancetta grease. Sauté for 20-30 minutes (while you’re waiting for the squash to roast) until soft, fragrant, and caramel-colored. (Optional: after you remove the onions, fry the sage right in the same pan.)
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