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

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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 chopped walnuts, toasted
2 to 3 tbsp. snipped fresh basil

Prep: 20 minutes, Cook: about 25 minutes, Serves: 6

1. 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.

2. Using a fork, scrape spaghetti squash into strands; set aside.

3. Cook pancetta in a large skillet over medium-high heat for about 5 minutes or until crisp; remove from skillet.

4. 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.

Wine Suggestion
Nutritional Information:
(272 g): 170 calories, 5 g protein, 10 g total fat (3 g sat., 0 g trans), 16 g carbohydrate, 4 g fiber, 7 g sugar, 10 mg cholesterol, 420 mg sodium, 3 points


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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