Spaghetti Squash with Pancetta, Tomatoes and Walnuts Recipe - Recipe Center - Raley’s Family of Fine Stores

Something Extra

Recipe Theme


Recipe Center

Spaghetti Squash with Pancetta, Tomatoes and Walnuts
Spaghetti Squash with Pancetta, Tomatoes and Walnuts
2½ lbs. spaghetti squash
6 strips pancetta (in our Deli) coarsely chopped
2 large tomatoes seeded and chopped
1 tsp. garlic salt
1/3 cup shredded Parmesan cheese
1/4 cup California walnuts chopped, toasted
2 to 3 tbsp. fresh basil snipped
Prep time: 20 minutes, Cook time: about 25 minutes

Cut spaghetti squash in half lengthwise and scoop out seeds with a spoon; place in a shallow microwave-safe dish with 1/2 inch of water. Cover with plastic wrap and cook on HIGH for 10 minutes. Let cool slightly. Using a fork, scrape spaghetti squash into strands; set aside. Cook pancetta in a large skillet over medium-high heat for about 5 minutes or until crisp; remove from skillet. Add tomatoes; cook and stir for 2 minutes. Add spaghetti squash and garlic salt to skillet; cook, stirring frequently, for 5 minutes or until very hot. Add pancetta, cheese, walnuts and basil and toss lightly.

Makes 6 servings.
Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.

This is one of my favorite recipes for spaghetti squash! Now that I'm vegan, though, I will be substituting tempeh bacon for the pancetta and will figure out something other than vegan cheez to replace the Parmesan.

  Comment Number: 5901
Column Line