I’m fairly new to spaghetti squash. I read about it when I was overseas but never had access to it until I spent a year in France. Everyone in our family likes it and the texture and flavor is just right, especially with pancetta or lardons and a few aromatics.
I sliced this squash poorly; bad knife and not sliced thick enough but nothing was ruined ¯\_(ツ)_/¯
To release the water, I sprinkled both sides of the slices with salt, allowed them to rest for about 20 minutes, wiped off the water and salt before roasting in the oven on parchment paper. After cooling, the spaghetti-like strands are removed with a fork. Fun 🙂
We planted these flowers on each side of the walk up to our front door. The deer ate most of them. Like thieves in the night, they graze our garden. And really, sometimes they just walk by during the day and looking like butter wouldn’t melt in their mouths, they stare at us.
Him: Let’s get the gun.
Me: You can’t fire shots in town.
I guess they don’t like yellow.
Spaghetti Squash with Pancetta
1 large spaghetti squash, sliced into 1 inch rings
1/2 cup pancetta, diced
1 1/2 tbsp olive oil
1/3 red onion, chopped
1 red bell pepper, diced
3 garlic cloves, finely chopped
2 tbsp chicken broth
Sprinkle the squash rings on both sides with the salt and allow to rest on paper towels for about 20 minutes. Wipe the rings with a paper towel, then place on a parchment covered cookie sheet.
Preheat the oven to 400F and roast for 45 minutes. When cool, gently scrape the strands from the rings with a fork and place inside of a bowl.
Brown the pancetta in a skillet, then remove to rest and drain on paper towels. Add the olive oil to the skillet, then add the onion, bell pepper and garlic and saute until crisp tender. Stir in the spaghetti squash and the broth. Steam covered for about 3 minutes on low flame.
Stir in the reserved pancetta before serving.