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Spaghetti Squash Alfredo


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  • 1 spaghetti squash
  • 4 ozs pancetta diced
  • 1 small shallot diced
  • 1 tsp fresh thyme
  • 1/4 cup white wine
  • 1-1/2 cups heavy cream
  • 1 cup frozen peas thawed
  • 1/2 cup parmesan cheese
  • 2 TBL parsley



Step 1

Preheat oven to 400. Halve and seed the spaghetti squash and roast. The scrape the strands. Meanwhile cook the pancetta in a large skillet over medium heat until crisp. Transfer to a paper towel lined plate. Set aside. Add the shallot and thyme to the skillet and cook until softened. Stir in the wine and cook scraping up and browned bits until mostly evaporated. Add the heavy cream salt and pepper. Increase the heat to medium high and cook until the sauce is slightly thickened. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy. Remove from the heat. Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring until combined. Season with salt and pepper and sprinkle with parseley

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