Creamy Spaghetti Squash Bowls With Pancetta Herbs Recipes

Steps:

• Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
• Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
• Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water and then drain.
• Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 teaspoon pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tablespoons pecorino, tossing constantly to evenly coat. (The ricotta will seem thick at first, but as it combines with the hot cooking water it will create a creamy sauce.) Add more cooking water a few tablespoons at a time if the sauce is too thick or dry. Season with salt.
• Divide the spaghetti among bowls. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons pepper.

Steps:

• Preheat oven to 400F and lightly grease a 9x13 inch casserole dish.
• Cut squash in half and scoop out seeds. Brush inside with 1 tablespoon olive oil and season with salt and pepper.
• Add 1 tablespoon of olive oil to a small pan over medium low heat. Add shallot and garlic and sauté until softened, about 7-10 minutes.
• Turn heat to low and add the cream cheese. Break up with a wooden spoon and let melt. Stir in the heavy cream, parsley, and sage. Season with salt and pepper, then remove from heat.
• Add the gruyere cheese to the cavities, dividing evenly between both squash halves. Add the cream mixture on top of the gruyere.
• Cover tightly with aluminum foil and bake 1 hour and 30 minutes or until squash is soft when pierced with a fork.
• Meanwhile cook the pancetta in a skillet over medium heat until crispy, about 10 minutes. Drain on a paper towel-lined plate.
• When the squash is finished baking, scrape the inside of the squash to release all the "noodles." Add the pancetta to each squash bowl, and toss with tongs to combine.
• Garnish with chopped parsley.

Steps:

• In a large frypan, melt butter.
• Saute onions, mushrooms and garlic until soft (do not brown).
• Add cauliflower, peas and sliced zucchini; stir to combine.
• Add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
• Add in sliced red bell pepper, green onions, cherry tomatoes and Parmesan cheese; combine well and heat thoroughly.
• Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
• Top immediately with the veggie mixture.
• Sprinkle with more grated Parmesan cheese if desired.

Steps:

• Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
• Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
• Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
• Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.