Q1: What is the absolute best way to cut a tough spaghetti squash?

The safest way is to first create a stable base. Use a large, sharp chef's knife to carefully trim off the top stem end and the bottom end of the squash. Then, you can stand the squash up on one of the flat ends and confidently cut it in half, lengthwise.

Q2: How do I keep my spaghetti squash from being watery?

The number one, non-negotiable secret is to roast it in the oven . Boiling or microwaving a spaghetti squash can often introduce too much extra moisture, which can result in a watery final dish. Roasting the squash, cut-side down, allows it to steam perfectly on the inside while any excess moisture evaporates, resulting in perfect, tender strands.

Q3: Can I make this sauce with milk instead of heavy cream to make it lighter?

You can, but the final sauce will be much thinner and less rich. The high fat content of the heavy cream is what gives this sauce its signature, luscious, and velvety Alfredo-style texture that clings beautifully to the squash.

Q4: Can I make this dish ahead of time?

Yes, this is a perfect make-ahead meal! The best method is to prepare the components separately . You can roast your squash and prepare your sauce and store them in the refrigerator for up to 3 days. Then, when you are ready to eat, you can simply reheat the sauce in a large skillet and toss in the cooked spaghetti squash strands.

Q5: What is pancetta, and is there a good substitute?

Pancetta is a type of Italian-style bacon that is made from pork belly that has been salt-cured but, unlike American bacon, is unsmoked . It has a deep, rich, and savory pork flavor. If you cannot find it, the best substitute would be a high-quality, thick-cut bacon .

Creamy & Easy Spaghetti Squash Alfredo

The Best Creamy & Easy Spaghetti Squash Alfredo

A low-carb and gluten-free take on a creamy pasta dish, this recipe uses roasted spaghetti squash in place of traditional pasta. The ‘noodles’ are tossed in a rich, Alfredo-style sauce made with crispy pancetta, shallots, heavy cream, and Parmesan cheese. A splash of white wine deglazes the pan, and the sauce is finished with sweet peas, fresh thyme, and a hint of nutmeg. The entire dish comes together in one skillet after the squash is roasted.

Author: Grace

Ingredients

1 medium spaghetti squash (about 3 pounds)
4 ounces pancetta, diced (about 3/4 cup)
1 small shallot, diced
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
1 1/2 cups heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons finely chopped fresh parsley

Instructions

Roast the Spaghetti Squash: Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet. Roast for 30-40 minutes, until tender. Once cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
Make the Sauce: While the squash roasts, cook the diced pancetta in a large skillet over medium heat, stirring occasionally, for about 6 minutes until crisp. Transfer the pancetta to a paper towel-lined plate using a slotted spoon, leaving the rendered fat in the skillet.
Add the shallot and thyme to the skillet and cook for about 2 minutes, until softened.
Stir in the white wine and cook for about 1 minute, scraping up any browned bits from the bottom of the pan, until the wine has mostly evaporated.
Add the heavy cream, nutmeg, 1/2 teaspoon of salt, and a few grinds of pepper. Increase the heat to medium-high and cook, stirring, for about 3 minutes until the sauce has slightly thickened.
Stir in the thawed peas and the Parmesan cheese. Continue cooking for 1 more minute until the sauce is thick and creamy. Remove from the heat.
Combine and Serve: Add the spaghetti squash strands and the crispy pancetta to the sauce. Return the skillet to medium heat and cook for about 1 minute, stirring, until everything is combined and heated through.
Season with more salt and pepper to taste and sprinkle with the fresh parsley before serving.

Notes

The instructions for roasting the spaghetti squash were not fully detailed in the article and have been filled in with the standard method.
Building the sauce in the same skillet used to cook the pancetta is a key step that incorporates a rich, savory flavor into the final dish.
This recipe is a great gluten-free and lower-carbohydrate alternative to traditional pasta Alfredo.

Find it online: https://www.eatswithsoul.com/spaghetti-squash-alfredo/