Ingredients
Equipment
Step-by-Step Instructions
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and garlic paste and cook, stirring often, for 4 to 5 minutes until the pancetta has rendered its fat and is starting to crisp.
- Add the chopped tomatoes, onion powder, red pepper flakes and a pinch of salt and pepper. Simmer for about 5 minutes, stirring occasionally, until the tomatoes break down and most of their juice has cooked off.
- Add the cooked spaghetti squash strands and toss with tongs for 2 to 3 minutes, until every strand is coated in the sauce and heated through.
- Take the pan off the heat and toss in most of the Parmesan. Taste and add more salt and pepper if needed.
- Divide between plates and top with the remaining Parmesan and an extra pinch of red pepper flakes.
Nutrition
Notes
Cook the spaghetti squash ahead of time (roasted, microwaved or in the Instant Pot) and drain the strands well so the sauce doesn't turn watery. One medium 2 to 3 lb squash gives roughly 1½ lb (4 cups) of cooked strands.
About 12g net carbs per serving (one third of the recipe). For fewer carbs, serve it as a side dish for 4 to 6 alongside steak or chicken.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
