Spaghetti Squash Alfredo
This recipe comes from the Food Network, and I was so excited to make it! I love spaghetti squash, and have prepared it both simply and in more involved ways, and all are good. Of course, one can simply sub pasta with squash strands and pretend you’re having spaghetti!
Why I never thought to make spaghetti squash Alfredo I’ll never know. But it’s not too late!
I would recommend not using the wine, but that’s just me. Or, alternatively, make a thin bechamel.
Spaghetti Squash Alfredo with Pancetta and Peas
Printable recipe below
1 medium spaghetti squash (about 3 pounds)
4 ounces pancetta, diced (about 3/4 cup)
1 small shallot, diced
3/4 teaspoon dried 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 petite peas, thawed
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons finely chopped fresh parsley
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash and place cut side down in baking dish. Add some water then bake for 1 hour.
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 pancetta to the sauce, and gently scrape out the spaghetti squash strands into the pot, using a fork. Return to medium heat and cook, stirring, until combined, about 1 minute.
Season with salt and pepper and sprinkle with the parsley.
I really enjoyed the addition of cayenne pepper flakes.
Spaghetti Squash Alfredo with Pancetta and Peas
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
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands.
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.
About the Author: Chef Mimi
This looks delicious! Spaghetti squash is an amazing vegetable. I’m so glad you included the lovely little peas!
It is wonderfully amazing! So versatile.
It was really fun. And delicious!
I can see that! Both are wonderful.
Wow, that looks so creamy and delicious! You had me at alfredo, honestly. :-) I do enjoy spaghetti squash, but I rarely think to make it. This one needs to appear on our dinner table soon!
It had me at Alfredo as well! Great recipe.
Such a nice idea! Love spaghetti squash, but never thought of pairing it with Alfredo sauce. Neat. :-) Thanks.
Yeah! It was wonderful, and perfect as a side dish or all by itself.
I love anything with alfredo. It looks so delicious!
How could you not?!!!
Mimi, this looks heavenly!! Thanks for bringing this one to us! I’m the only one in my family that loves peas, so would probably swap those out for broccoli, but I love this!
Frozen peas are so handy! A nice side of asparagus would be great, when spring hits.
I see someone let you in on the secret to long strands of spaghetti squash. The first few times I made it I cut the squash lengthwise which effectively cuts all the strands in half! I had to Google it to figure it out. I see from your photos you cut it the other way leading to these spectacular results. GREG
I never even thought about that! I just naturally cut the squash crosswise. Interesting!!!
Never made a spaghetti squash pasta but this one is urging me to make some know. This looks really good.
I almost enjoy it as pasta more than regular pasta… almost!
this looks incredibly tasty mimi. i love the idea of using spaghetti squash as i’m not a huge pasta fan!
That’s right, I remember! You’ll love this.
Mmmm how indulgent! And healthier than normal spaghetti!
Definitely indulgent! It was really good.
Ah yes. I have one of those as well!
I don’t know why I haven’t been more creative with spaghetti squash, other than serve it with a red sauce. It’s really like spaghetti!
Now that is one delicious low carb squash alfredo. I see what you mean about keeping the sauce a little thinner with the delicate squash strands. Bookmarking this one for later.
Yes. A bechamel wouldn’t work!
Two of my favorite ingredients are spaghetti squash and peas which is why this recipe is calling my name. My husband doesn’t like, actually hates, peas (go figure?) so I don’t have them very often. The Alfredo sauce tops this dish off in perfect fashion. Thanks Mimi for sharing.
You’re so welcome! Wish I’d thought to do this years ago!
It really was…
What a gorgeous dish, we adore spaghetti squash too but I’ve never thought to make it with Alfredo sauce, that is very clever. Love the addition of peas, so fresh and sweet.
I agree. I’ve always either sautéed it in garlic and butter/oil or topped it with a red sauce.
I also love spaghetti squash and this is an elegant way to serve it. I can taste it now! :-)
I was really happy to make this! I’ve never been creative with it prior to this recipe.
I like this idea so much better than using tomato sauce on spaghetti squash! Definitely want to give a try. Thanks, Mimi!
I’ve also sautéed spaghetti squash in garlic butter, but this took it much further, and way better!
I have not made spaghetti squash in a long time. This recipe looks and sounds delicious. thanks for the share.
You’re so welcome! It was very good.
This looks YUM! We don’t often get spaghetti squash here, but the next time I see it I am going to try this recipe :)
Oh interesting. That’s really unfortunately. This is a great recipe.
Definitely going to have to try this recipe! Looks amazing!
It was really fun – and different for me!