I am making the most of the lovely autumn squashes that are available at the moment and my next choice is the spaghetti squash. I have seen it a lot when searching for recipes but I was truly amazed how it really is like spaghetti strands but a has a nicer much sweeter flavour. This is a perfect easy healthy mid week tasty dinner. To make this vegetarian you could leave out the pancetta.
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- sea salt and freshly ground pepper
- 1-2 tsp dried herbs (I used oregano)
- 1 70g pack of cubed pancetta or 6 slices bacon, cut in 1-inch pieces
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 1/2 bag baby spinach
- goats cheese or parmesan shavings
- Preheat the oven to 190 degrees (fan).
- Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Spread the rings on the baking tray. Drizzle with olive oil, dried oregano and salt and pepper, mix and rub the oil and seasoning with your hands making sure to cover both sides.
- Roast in the preheated oven until the squash is tender, about 30-40 minutes. When the squash is done, set it aside on the counter while you cook the pancetta and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
- Heat a large frying pan over a medium heat, then add the pancetta or bacon. Cook over medium heat, stirring often, just until the very edges of the pancetta start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the pancetta is crispy and the fat has rendered out, about 5 more minutes.
- When the pancetta is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one to two handful’s at a time, stirring after every addition and placing on the lid so that the spinach wilts and there’s room in your pan for more. When all of the spinach is wilted, turn off the heat and replace the lid and let everything sit in there while you finish the squash.
- Peel the skin away from the squash, then use a fork or your hands to pull the strands apart. When all of the squash is shredded add to the pan, reheat gently to warm through and lightly mix with a fork.
- Divide between two serving dishes and top with the shaved goats cheese or parmesan (I used a potato peeler).