Spaghetti Squash with Pancetta and Feta

When the weather starts to cool and we near the holidays I crave warm and comforting food. Squashes and pumpkins fit that bill perfectly and are usually very easy to prepare. Spaghetti squash is a favorite at our house for several reasons – the squash itself is easier to cut in half than other pumpkins and serves up in this fun spaghetti fashion. You can have this as a side to any meal, such as chicken, pork or even turkey. But you can also bulk up regular spaghetti, making it tasty but a lot more healthful – even my picky eater enjoys this.

Here’s what you’ll need:

• 1 spaghetti squash cut in half
• salt and pepper
• olive oil
• 1 cup of cubed pancetta or bacon
• 1/3 cup of chopped red onion
• 1/2 cup of crumbled feta

Directions:

1. Pre-heat oven to 425F.
2. Season squash halves and rub with oil, then place face down on rimmed baking sheet.
3. Bake for 40 minutes or until flesh is soft.
4. While squash is cooking, gently fry up bacon in a pan and add onions on medium heat. Stir until onions are glossy and soft and bacon slightly crispy. Set aside.
5. Take out cooked squash and let cool until you can handle it.
6. With a fork, scrape out flesh – it will look like spaghetti.
7. Add it to the pan with the bacon and onions and combine well.
8. Sprinkle with feta and add more seasoning if you wish.
9. Serve immediately as a side or mix it with a serving of cooked spaghetti.
10. Enjoy!

Giulia Doyle concentrates on food photography and travel photography – using the full color spectrum. She tries to live life to its fullest and will take every opportunity to travel or entertain. With her lovely family, she has big dreams of cottages by the ocean, boutique bed and breakfasts, brick and mortar stores or possibly moving back to Europe – if only she could make up her mind!