Spaghetti Squash with Sage, Mushrooms, and Pancetta
Ingredients
- 1 spaghetti squash
- 1 Tbsp butter
- 2 Tbsp olive oil
- ½ an onion, chopped
- 12-16 oz mushrooms, sliced (I used baby bellas)
- 4 oz Pancetta (You can sub bacon, prosciutto, etc)
- 6 garlic cloves, chopped
- 3 Tbsp fresh sage, torn
- 1 large pinch of nutmeg
- ¼ cup grated Italian cheese, optional (I used Parmesan)
- Salt and pepper to taste
Instructions
Preheat oven to 400 degrees F. Grease a baking sheet or line with aluminum foil. (I always use foil for easy clean up.)
Cut spaghetti squash in half lengthwise. Scoop out seeds and discard. Brush the open sides with olive and season with salt and pepper.
Place cut side down on baking sheet and roast for 45-60 minutes or until the squash is easily shreddable. You can also microwave for 12 minutes.
Meanwhile, heat oil and butter in a large skillet over medium-high heat.
Cook onion until barely softened, about 3 minutes. Add mushrooms and pancetta, cooking until the mushrooms start to release fluid, about 5 minutes.
Add garlic and sage. Continue cooking until mushrooms are browned and pancetta is crispy.
Season with salt and pepper to taste. Stir in the pinch of nutmeg.
When squash is tender, take out of the oven, flip over, and let it cool for about 10 minutes.
Use a fork to shred and scoop out the “spaghetti”. Add to the pan with the veggies and pancetta. Stir until well combined. Remove from heat.
Sprinkle with grated cheese, and serve!
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