Spaghetti with Spaghetti Squash and Pancetta

Why substitute spaghetti squash for spaghetti when you can have it with spaghetti? As this dish shows, spaghetti squash can be much, much more than a stand-in for noodles. By roasting spaghetti squash first, then scooping out and sautéing its flesh until lightly caramelized, its flavor concentrates, and its spaghetti-like strands relax and dissolve into a light sauce with just enough texture to cling to pasta rather than weigh it down. Because the sauce is built in the pan, it’s simpler than butternut squash sauces that are pureed until smooth with a blender, and the spaghetti and sauce are more cohesive as a result. Spaghetti squash does best when paired with bold flavors, and this squashy spaghetti is full of them: pancetta, sage, golden onions, preserved lemon, and pecorino. The finished dish reads a lot like spaghetti carbonara on the surface, but with a taste that’s uniquely and deliciously its own. Tip: Feel free to use other types of pasta (such as penne, shells, or linguine) instead of spaghetti. If you don’t have preserved lemon, add the zest of a large lemon when sautéing the onion and sage, and finish the dish with a few squeezes of lemon juice.

Good

% Daily Values based on a 2,000 calorie diet

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