Spaghetti Squash Alfredo


  • 1 medium spaghetti squash (about 3 pounds)
  • 4 ounces pancetta, diced (about 3/4 cup)
  • 1 small shallot, diced
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup dry white wine
  • 1 1/2 cups heavy cream
  • Pinch of freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 1 cup frozen peas, thawed
  • 1/2 cup grated Parmesan cheese (about 1 ounce)
  • 2 tablespoons finely chopped fresh parsley

Cooking Instructions

Step 1: Preheat the oven to 400 degrees F.  Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook’s Note).

Step 2: Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes.  Transfer to a paper towel-lined plate using a slotted spoon; set aside.  Add the shallot and thyme to the skillet and cook until softened, about 2 minutes.  Stir in the wine and cook, scraping up and browned bits, until mostly evaporated, about 1 minute.  Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.

Step 3: Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes.  Stir in the peas and Parmesan.  Continue cooking until the sauce is thick and creamy, about 1 more minute.  Remove from heat.

Step 4: Add the squash and pancetta to the sauce.  Return to medium heat and cook, stirring, until combined, about 1 minute.  Season with salt and pepper and sprinkle with the parsley.

Cook’s Note: How to Roast Spaghetti Squash: Trim both ends with a chef’s knife, then position the squash upright and halve lengthwise.  Scoop out the seeds with a spoon and discard.  Place the squash halves cut-side down on a baking sheet.  Roast at 400 degrees F until tender, 25 minutes; then let cool slightly. Scrape the squash into strands with a fork.  Discard the skin.

Enjoy this restaurant-worthy take on alfredo from FoodNetwork!