Spaghetti Squash with Pancetta

Preparation

1. Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
2. 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.
3. Bake 55 to 60 minutes or until fork tender. Cool 10 minutes. Using fork, shred squash; place in bowl. Set aside.
4. 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.
5. 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.

Tips

• 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.

Nutrition Information