Spaghetti Squash with Creamed Spinach and Pancetta pairs the sweet squash with a creamy filling of spinach and pancetta. A light yet satisfying, warm and comforting dish.
I remember the first time I had spaghetti squash. It was years and years ago, but I still remember its unexpected sweetness. Spaghetti squash has a mild flavor so it pairs well with many different flavors and is a great way to lighten up dishes by using it in place of pasta or other starches.
This dish pairs creamy spinach with the squash. Crispy pancetta adds a meaty bite and the stuffed squash is topped with fontina cheese and broiled until melted and bubbly.
How do I Prepare Spaghetti Squash?
- Cut the squash in half, lengthwise. Using a spoon, scoop out the seeds and discard.
- Drizzle the squash with oil and season liberally with salt and pepper.
- Turn the squash cut side down on a parchment-lined baking sheet and bake for 30-40 minutes until tender. The flesh should separate into spaghetti-like strands when scraped with a fork.
- The squash can be mixed in with other ingredients or eaten as is.
Spaghetti Squash with Creamed Spinach and Pancetta
- While the spaghetti squash roasts, prepare the spinach filling.
- Cook the pancetta until browned and crisp. Remove the pancetta and drain most of the excess grease.
- Add the sliced shallots to the pan and cook for 2-3 minutes until softened.
- Add the cream cheese and cream, stirring until the cream cheese is melted.
- Stir in shredded Fontina until melted. Season with pepper.
- Add in the spinach and stir to combine.
When the squash is done roasting, scrape the flesh with a fork and add it to the spinach mixture. Stir to combine and add back the pancetta, reserving some for the top. Spoon the mixture back into the squash boats and top with more Fontina cheese. Broil for a few minutes until brown and bubbly. Garnish with remaining pancetta. Serve.
How to serve Spaghetti Squash
This recipe serves two as a main dish or four as a side dish. This recipe can easily be doubled (or tripled) for larger groups. For a vegetarian option, simply omit the pancetta. Leftovers reheat well in the microwave.
This dish is light and satisfying all at the same time. It’s warm and comforting, perfect for cold fall days. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
More recipes you may enjoy
- Roasted Artichoke Hearts
- Roasted Radishes and Green Beans with Blue Cheese Butter
- Easy Cauliflower Gnocchi with Pesto and Blistered Tomatoes
- Grilled Vegetables with Orzo and Lemon Dijon Vinaigrette
- Lemon Rosemary Roasted Fingerling Potatoes
Creamy spinach and pancetta-stuffed spaghetti squash baked until golden brown.
- 1 spaghetti squash
- 2 teaspoons oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 ounces pancetta diced
- 1 shallot diced
- 2 ounces cream cheese
- 1/2 cup half-and-half
- 1/2 cup shredded Fontina cheese divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 ounces baby spinach
Preheat the oven to 400 degrees.
Cut the squash in half lengthwise. With a spoon, scoop out and discard the seeds. Drizzle the oil over the cut side of the squash and season with salt and pepper. Place the squash cut-side down on a parchment-lined baking sheet. Bake for 30-40 minutes until tender and the squash separates into strands when scraped with a fork. Loosen all of the flesh with a fork and set aside.
Meanwhile, set a non-stick skillet over medium heat. Cook the pancetta until browned and crisp, about 5-6 minutes. Drain the pancetta on a paper towel-lined plate. Remove the excess grease from the skillet, leaving about 2 teaspoons in the pan.
Turn the heat to medium-low. Add the shallot and saute until softened, approx. 2-3 minutes. Add the cream cheese and half-and-half and stir until cream cheese is melted. Stir in the shredded Fontina and stir to melt. Season to taste with salt and pepper (approx. 1/8 teaspoon each).
Add the spinach, folding into the sauce as the spinach wilts. Add the spaghetti squash strands and fold the mixture together. Stir in the pancetta, reserving some for topping the squash. Spoon the mixture into the squash shells. Top with the remaining Fontina and pancetta.
Place the baking sheet bake in the oven and broil for 2-3 minutes until the cheese is melted and golden brown. Serve.