A spaghetti squash dish even die-hard pasta fans will love.
Spaghetti Squash is back in season (beginning in early Fall through the Winter), so I picked one up at the Farmer’s Market over the weekend.
Spaghetti squash is one of my go to options for a grain free meal. It is a very versatile vegetable. I usually roast spaghetti squash in the oven and then scrape its flesh with a fork.
In the past, I’ve made spaghetti squash tacos or as a as a gluten-free pasta substitute. I decided to take a different route with this recipe and combine some of my favorite flavors – spinach and feta and pancetta.
The dish is very simple to make and can be made in less than one hour. You can make it even quicker by roasting the spaghetti squash in advance and store it in the refrigerator until you are ready to make this dish.
Spaghetti Squash with Spinach, Feta, and Pancetta
Yields: 2 servings
1 medium spaghetti squash
salt and pepper, to taste
4 oz. pancetta
1 bag baby spinach
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 tsp ground nutmeg
8 oz. crumbled feta cheese
2-3 chopped scallions, for garnish
chopped parsley, for garnish
For the spaghetti squash:
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or Silpat.
Cut squash in half and scoop out seeds using a spoon. Drizzle inside with olive oil and season with some salt and black pepper. Lay skin-side down. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart. Reserve squash shells, we’ll use them as serving bowls.
For the filling:
Wash spinach and set aside.
Heat a large skillet over medium heat, then add pancetta. Cook over medium heat, stirring often until browned. Drain on paper towel reserved 1-2 teaspoons of grease.
In another large skillet, add spinach. If spinach is completely dry after washing add 1 Tablespoon of water. Cover with lid and steam for 1 minute. Transfer spinach to colander to drain. Let it cool for 2 minutes. Drain again, squeeze as much water out of it as you can. Roughly chop.
To the pan with the pancetta grease, add chopped onion. Cook for 3-4 minutes, until translucent. Add garlic and cook for 1 more minute. Add chopped spinach, spaghetti squash and pancetta. Season with salt, pepper, oregano and nutmeg. Cook for 2-3 minutes, stirring frequently.
Divide mixture between the reserved spaghetti squash shells.