Spaghetti Squash with Sage, Mushrooms, and Pancetta

So comforting and filling, you won’t even miss the pasta. 

1 spaghetti squash 

1 Tbsp butter 

2 Tbsp olive oil

½ an onion, chopped

12-16 oz mushrooms, sliced (I used baby bellas)

4 oz Pancetta (You can sub bacon, prosciutto, etc)

6 garlic cloves, chopped

3 Tbsp fresh sage, torn

1 large pinch of nutmeg 

¼ cup grated Italian cheese, optional (I used Parmesan)

Salt and pepper to taste

-Preheat oven to 400 degrees F. Grease a baking sheet or line with aluminum foil. (I always use foil for easy clean up.)

-Cut spaghetti squash in half lengthwise. Scoop out seeds and discard. Brush the open sides with olive and season with salt and pepper.

-Place cut side down on baking sheet and roast for 45-60 minutes or until the squash is easily shreddable. You can also microwave for 12 minutes.

-Meanwhile, heat oil and butter in a large skillet over medium-high heat. 

-Cook onion until barely softened, about 3 minutes. Add mushrooms and pancetta, cooking until the mushrooms start to release fluid, about 5 minutes. 

-Add garlic and sage. Continue cooking until mushrooms are browned and pancetta is crispy. 

-Season with salt and pepper to taste. Stir in the pinch of nutmeg.

-When squash is tender, take out of the oven, flip over, and let it cool for about 10 minutes. 

-Use a fork to shred and scoop out the “spaghetti”. Add to the pan with the veggies and pancetta. Stir until well combined. Remove from heat.

-Sprinkle with grated cheese, and serve!

  * I sprinkled some truffle salt on the top before serving. Truffle oil would be delicious too!

Tip: For plain spaghetti squash, follow the first 3 steps. Add your favorite pasta sauce and use just as if it were actual spaghetti noodles.