- Prep time
- 15 minutes
- Cook time
- 1 hour 45 minutes
- 4 servings
This satisfying roasted side can easily become a hearty autumn entree.
- 2 small spaghetti squash, cut in half lengthwise
- 3 tablespoons extra virgin olive oil, divided
- 2.5 ounces pancetta, diced small
- 1 clove garlic, minced
- 3 fresh sage leaves, chopped
- 1 cup fontina cheese, grated
- 1 cup pecorino cheese grated and divided
- 2 tablespoons butter
- salt and pepper
Preheat oven to 350 degrees.
Scoop out seeds and discard. Place squash halves on lined baking sheet and drizzle inside of squash with 2 tablespoons olive oil and season generously with salt and pepper. Place squash cut side down on baking sheet and bake for 45 minutes or until fork easily pierces through skin. Remove from oven and let squash cool slightly. Scoop out the squash "spaghetti" and place in a large bowl. Reserve squash skins.
Heat 1 tablespoon oil in saute pan over medium heat. Add pancetta and cook until brown. Mix together garlic and sage, and add to pancetta. Add spaghetti squash and butter and mix to combine. Remove pan from heat and add fontina and half of the pecorino. Divide the mixture evenly and fill each reserved squash skin with spaghetti squash mixture. Top with remaining pecorino. Return to oven and bake additional 10 - 15 minutes or until cheese is golden brown. Serve.