Spaghetti Squash with Pancetta
Uncured Diced Pancetta

Uncured Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Diced Pancetta

Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Spaghetti Squash with Pancetta

Servings: 4

Course: Main Course


Ingredients

1 spaghetti squash (about 2 lb), halved lengthwise and seeds scraped out

2 tbsp olive oil, divided

1/2 tsp each salt and pepper, divided

1 pkg (4 oz) Fiorucci Diced Pancetta

1 1/2 cups puréed tomatoes (passata)

1/2 cup chopped jarred roasted red peppers

2 cloves garlic, minced

1/2 tsp dried oregano

1/3 cup grated Parmesan cheese

2 tbsp finely chopped fresh parsley

Directions

Preheat oven to 400˚F. Drizzle squash halves with half of the olive oil and season with half of the salt and pepper. Bake cut-side down on parchment paper–lined baking sheet for 50 to 55 minutes or until tender. Let cool slightly. Using fork, scrape out strands of spaghetti squash.

 

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Meanwhile, heat remaining oil in large skillet set over medium heat; cook pancetta for about 3 minutes or until golden brown. Stir in tomatoes, red peppers, garlic, oregano and remaining salt and pepper. Bring to boil; reduce heat and simmer for 3 to 5 minutes or until thickened.

 

Toss sauce with strands of spaghetti squash. Transfer to serving plate; sprinkle with cheese and parsley.

 

Tip: Add a pinch of hot pepper flakes to the sauce for a spicy addition.