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.
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/