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Recipes Nugget Markets Signature Recipes

Twice-Baked Spaghetti Squash

Prep time
15 minutes PT15M
Cook time
1 hour 45 minutes PT45.016666666667M
Yield
4 servings
Difficulty
1 out of 5 on the difficulty scale
Twice Baked Spaghetti Squash Nugget Markets signature recipes
Twice Baked Spaghetti Squash

This satisfying roasted side can easily become a hearty autumn entrée.

Ingredients

  • 2 small spaghetti squash, halved lengthwise
  • 3 tablespoons extra virgin olive oil, divided
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 2½ ounces pancetta, diced small
  • 1 clove garlic, minced
  • 3 fresh sage leaves, chopped
  • 1 cup grated Fontina cheese
  • 1 cup grated pecorino cheese, divided
  • 2 tablespoons unsalted butter

Preparation

Preheat oven to 350°F.

Scoop seeds from spaghetti squash and discard. Place squash halves on lined baking sheet, drizzle the cut sides 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 the skin.

Remove spaghetti squash from oven and let cool slightly. Use a fork to scoop out the squash, creating spaghetti-like strands. Place "noodles" in a large bowl. Reserve squash skins.

Heat 1 tablespoon oil in sauté 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.