Spaghetti Squash can be a little bland in flavor but this Roasted Spaghetti Squash {with Pancetta, Apples and Goat Cheese} is bursting with flavor!

With this delicious recipe for Roasted Spaghetti Squash you can ditch the starch. It’s so hearty and full of flavor we didn’t miss having pasta, rice or a potato at all. I served it with seasoned grilled chicken and my starch loving carboholic daughter’s comment was, “It’s so nice to come home after a long hard day and have a delicious meal like this waiting for you.” She’s only 17 but I love that she appreciates having a yummy home cooked meal to come home to. Do you think your family could eat this in place of a starch? Give it a try.

Roasted Spaghetti Squash {with Pancetta, Apples and Goat Cheese}

Spaghetti Squash can be a little bland in flavor but this Roasted Spaghetti Squash {with Pancetta, Apples and Goat Cheese} is bursting with flavor!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 211kcal

Author Nicole Crocker

Ingredients

1 Spaghetti Squash cut in half guts and seeds cleaned out
1 Red onion Sliced
2 Fugi or gala apples chopped
1 Apple sliced for topping
1 Lemon juiced
1/4 Cup Chopped fresh italian parsley
1/4 Cup Crumbled goat cheese plus some for topping
Salt and pepper to taste
1-2 Tablespoons Olive oil for sauteing
1 ,5 oz Package of diced panceta

Instructions

Preheat oven to 375 Degrees F. Line a cookie sheet with aluminum foil and spray with cooking spray.
Place halved cleaned squash cavity side down on sheet and bake on middle rack for 20-30 minutes.
Fork should pierce squash easily when done.
Remove from oven an let cool slightly.
Chop 2 apples and slice one and place in lemon juice. Toss to coat. Set aside.
Heat a large sautee pan on medium heat. Once pan is hot add pancetta and cook for 2 minutes to brown. Remove to a dish. Add onions to the pan and cook in grease from pancetta. Cook for about 5 minutes until onions become soft. (You may need to add a little olive oil if pan gets too dry)
Using a fork, scrape insides of the squash cavities to remove pulp. It should come out in strands like spaghetti. Place in sautee pan with onions and mix together. Let it heat for a couple minutes so squash becomes hot again.
Add chopped apples, pancetta, parsley and goat cheese and toss.
Remove from heat. Place in serving bowl and top with apples and goat cheese. Garnish with parsley is desired.