- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield:4 servings
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook’s Note).
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
- Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
- Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.
How to Roast Spaghetti SquashTrim both ends with a chef's knife, then position the squash upright and halve lengthwise.Scoop out the seeds with a spoon and discard.Place the squash halves cut-side down on a baking sheet.Roast at 400 degrees F until tender, 25 minutes; let cool slightly, Scrape the squash into strands with a fork. Discard the skin.
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