1 medium spaghetti squash (about 3 pounds), trimmed on both ends, halved lengthwise, and scraped of seeds.
4 ounces pancetta, diced (about ¾ cup)
1 small shallot, diced
1 teaspoon chopped fresh thyme
¼ cup dry white wine
1½ cups heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
1 cup frozen peas, thawed
½ cup grated parmesan cheese (about 1 ounce)
2 tablespoons finely chopped fresh parsley
Instructions
Preheat the oven to 400 degrees F. Roast the squash on a foil-lined baking sheet, cut-side down, for about 35 minutes. Scrape into strands.
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, ½ 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.
Recipe by The Amiable Cooks at https://theamiablecooks.com/spaghetti-squash-alfredo-with-pancetta-and-peas/