Spaghetti Squash Alfredo with Pancetta & Peas
Creamy, cozy, and a little bit indulgent—this lighter take on Alfredo swaps traditional pasta for tender strands of roasted spaghetti squash. Tossed with crisp pancetta, sweet peas, and a velvety Parmesan sauce, it’s a satisfying spin on comfort food that feels both fresh and familiar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
1 large spaghetti squash
4 oz pancetta, diced
1 cup frozen peas, thawed
2 tbsp butter
2 cloves garlic, minced
¾ cup heavy cream
¾ cup grated Parmesan cheese
Salt and black pepper to taste
Chopped parsley, for garnish
Instructions
Roast squash: Preheat oven to 400°F (200°C). Halve squash lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender. Let cool, then scrape into strands.
Cook pancetta: In a skillet, cook pancetta over medium heat until crisp. Remove and set aside.
Make Alfredo: In the same skillet, melt butter and sauté garlic 1 minute. Stir in cream, bring to a simmer, then add Parmesan, salt, and pepper. Stir until smooth.
Add squash, peas, and pancetta to the sauce. Toss to coat and heat through.
Garnish with parsley and serve warm.
Nutrition
- Calories: 420
- Fat: 32g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 17g