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

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

June 6, 2014 by Nicole Crocker 1 Comment

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

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

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}

Roasted Spaghetti Squash {with Pancetta, Apples and Goat Cheese}
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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 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 4 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.

Nutrition

Calories: 211kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 98mg | Potassium: 456mg | Fiber: 7g | Sugar: 18g | Vitamin A: 801IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 2mg

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

This Roasted Spaghetti Squash {with Pancetta, Apples and Goat Cheese} is full of flavor and vitamins. I hope you and your family enjoy it!

I’ll be sharing this recipe at the following link parties:

Saturday-Strut your Stuff link party

Thursday- Create it Thursday link party

Wednesday-I’m Lovin it link party

Sunday- Sweet and Savoury Sundays link party

Filed Under: Gluten free, Healthy bites, Side Dishes, Vegetables

Comments

  1. Laura@Baking in Pyjamas says

    June 17, 2014 at 10:17 am

    What a great dinner, it looks great. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

    Reply
5 from 1 vote (1 rating without comment)

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