Creamy Spaghetti Squash Bowls With Pancetta & Herbs

READY IN: 2hrs 20mins




  • 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.