Spaghetti Squash with Pancetta

Spaghetti squash tossed with pancetta, tomato halves and fresh spinach topped with goat cheese and bread crumbs make this a quick and light meal.

  • Minutes Prep Time
  • Minutes Total
  • 5 Recipe Yield
  • Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
  • Using sharp knife, cut squash in half lengthwise; remove seeds. Place cut sides up in pan. Drizzle evenly with 1 tablespoon of the olive oil; sprinkle with salt and pepper.
  • Bake 55 to 60 minutes or until fork tender. Cool 10 minutes. Using fork, shred squash; place in bowl. Set aside.
  • Meanwhile, in 8-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat. Stir in Parmesan cheese and lemon peel.
  • In 12-inch nonstick skillet, cook pancetta over medium heat 4 to 5 minutes or until crisp. Stir in tomatoes and spinach; cook 1 to 2 minutes longer, stirring occasionally, until spinach is wilted. Stir in squash and remaining 1 tablespoon oil; cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Sprinkle with goat cheese and bread crumb mixture.
  • Eight slices thick cut bacon, chopped, can be substituted for the pancetta in this recipe. Reserve 1 tablespoon bacon drippings for cooking tomatoes and spinach as directed in recipe.
  • Spaghetti squash gets its name from its flesh, which when cooked, separates into yellow-gold spaghetti-like strands.


  • 1 medium spaghetti squash (about 2 lb)
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup Progresso™ Italian style bread crumbs
  • 2 tablespoons shredded Parmesan cheese
  • 1 teaspoon grated lemon peel
  • 1/2 cup chopped pancetta
  • 1 cup halved cherry tomatoes
  • 2 cups baby spinach
  • 2 oz goat cheese, crumbled

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