Creamy Spaghetti Squash Bowls With Pancetta & Herbs

Submitted by Arlyn Osborne

"No need to roast the spaghetti squash before baking this creamy, no-carb dish. Crispy pancetta gives this “pasta” entrée the perfect salty crunch."

 

• Ready In: 2hrs 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 3 lbs spaghetti squash
• olive oil
• salt
• pepper
• 1 shallot, diced
• 2 garlic cloves, chopped
• 8 ounces cream cheese
• 1⁄2 cup heavy cream
• 1 tablespoon chopped parsley, plus more for garnish
• 1 tablespoon chopped sage
• 1⁄4 cup shredded gruyere cheese
• 8 ounces pancetta, cut into small cubes

directions

1. Preheat oven to 400F and lightly grease a 9x13 inch casserole dish.
2. Cut squash in half and scoop out seeds. Brush inside with 1 tablespoon olive oil and season with salt and pepper.
3. 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.
4. 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.
5. Add the gruyere cheese to the cavities, dividing evenly between both squash halves. Add the cream mixture on top of the gruyere.
6. Cover tightly with aluminum foil and bake 1 hour and 30 minutes or until squash is soft when pierced with a fork.
7. Meanwhile cook the pancetta in a skillet over medium heat until crispy, about 10 minutes. Drain on a paper towel-lined plate.
8. 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.
9. Garnish with chopped parsley.