This was a Rachael Ray recipe a few weeks ago. I made it last night and it was SO GOOD! A few notes, though. She said it takes 45 minutes- 1 hour to roast the spaghetti squash. It took WAY longer. Next time I would start it in the microwave and cook it halfway. Then I would add the olive oil and cheese and finish it off in the oven. Once the squash was done, I spooned in the meat sauce, covered it with a bunch of the grated romano and put it back in the oven to brown the cheese. MMMMMM! Also, if you have a non stick pan, then you don't need the full 2 Tbl of olive oil to brown the pancetta. Prep time includes the roasting of the squash.