Recipes Nugget Markets Signature Recipes
Twice-Baked Spaghetti Squash
- Prep time
- 15 minutes PT15M
- Cook time
- 1 hour PT1H
- Yield
- 4 servings
- Difficulty
This satisfying roasted side can easily become a hearty autumn entrée.
Ingredients
- 2 small spaghetti squash, halved lengthwise
- 3 tablespoons extra virgin olive oil, divided
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2½ ounces pancetta, diced small
- 1 clove garlic, minced
- 3 fresh sage leaves, chopped
- 2 tablespoons unsalted butter
- 1 cup grated Fontina cheese
- 1 cup grated pecorino cheese, divided
- Italian parsley, chiffonade, for garnish (optional)
Preparation
Preheat oven to 350°F.
Scoop seeds from spaghetti squash and discard. Place squash halves on lined baking sheet, drizzle the cut sides with 2 tablespoons olive oil, and season generously with salt and pepper. Place squash cut-side down on baking sheet and bake for 45 minutes, or until fork easily pierces the skin.
Remove spaghetti squash from oven and let cool slightly. Use a fork to scoop out the squash, creating spaghetti-like strands. Place "noodles" in a large bowl. Reserve squash skins.
Heat 1 tablespoon oil in sauté pan over medium heat. Add pancetta and cook for 5–7 minutes, until brown. Mix together garlic and sage, then add to pancetta. Add spaghetti squash and butter and mix to combine. Remove pan from heat, then add Fontina and half of the pecorino.
Divide the mixture evenly and fill each reserved squash skin with spaghetti squash mixture. Top with remaining pecorino. Return to oven and bake for 10–15 minutes, until cheese is golden brown.
Serve garnished with Italian parsley.
Techniques used in this recipe:
- chiffonade
-
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.