CREAMY SPAGHETTI SQUASH BOWLS WITH PANCETTA & HERBS
No need to roast the spaghetti squash before baking this creamy, no-carb dish. Crispy pancetta gives this "pasta" entrée the perfect salty crunch.
Provided by Arlyn Osborne
Categories Vegetable
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 438.1, Fat 34.7, SaturatedFat 19.5, Cholesterol 110.7, Sodium 275.6, Carbohydrate 28.4, Fiber 0.3, Sugar 1.9, Protein 8.5
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