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 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Calories 211kcal
Author Nicole Crocker
Ingredients
1Spaghetti Squashcut in half guts and seeds cleaned out
1Red onionSliced
2Fugi or gala appleschopped
1Apple sliced for topping
1Lemonjuiced
1/4CupChopped fresh italian parsley
1/4CupCrumbled goat cheese plus some for topping
Salt and pepper to taste
1-2TablespoonsOlive oil for sauteing
1,5 ozPackage 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.