Spaghetti with Spaghetti Squash and Pancetta
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Rosalind P. October 13, 2020
I have a slightly different approach for spaghetti squash/spaghetti. I use it to "lighten" a spaghetti dish, i.e., toss the strands with actual spaghetti, in whatever sauce I'm using. If the sauce is really hot, the strands don't need to be cooked. Or you can toss the spaghetti with the strands after they're roasted. The point is they add volume to a real spaghetti dish, without the carb calories, but (to me, st least) I am experiencing pasta, not a substitute. Start out with 1/4 of spaghetti replaced with spaghetti squash, and work up from there. Stop before it doesn't feel like you're eating spaghetti any more. p.s I do the same with rice (white or brown) and cauliflower "rice". Enough to lighten it but it still feels like a rice dish. Don't mean to present this as some kind of genius idea. It's pretty obvious once you think about it.
Allison K. September 19, 2020
One of the best pasta dishes I've made in a long time!
Tasha December 5, 2017
any suggestions on a replacement for the pasta water? would like to make this as a side rather than a pasta dish. Just concerned that plain water/stock won't be a great substitute as the liquid won't be 'starchy' enough.
EmilyC December 5, 2017
Hi Tasha -- To clarify, do you want to serve the spaghetti squash in strands (flavored with the pancetta, preserved lemon, etc.) or as a sauce for something besides pasta? If you want to serve as strands, I'd saute the pancetta, etc. as the recipe instructs, and then toss in the strands at the end, off the heat. If you want to turn the spaghetti squash into a sauce (as it is here), I think chicken or vegetable stock should work nicely. Hope this helps!
Twinsx2mom December 4, 2017
Can anyone send the link for Sarah Jampel's vegetarian carbonara. I can't find it on food 52. Many thanks!
EmilyC December 4, 2017
Here it is! https://food52.com/recipes/73146-smoky-spicy-vegetarian-pasta-with-eggs-and-mushrooms
Twinsx2mom December 3, 2017
This looks amazing! Any vegetarian substitute for the pancetta?
EmilyC December 3, 2017
Thank you! I'm thinking that the dish will be good even without the pancetta, no substitution needed, because of the boldness of the other flavors. I'd use 3 to 4 T of olive oil when sautéing the onions, and then add more, to taste, if the dish needs a little more richness. You might also want to check out Sarah Jampel's vegetarian carbonara on this site; she uses black trumpet mushrooms and some other tricks to approximate the smoky richness of carbonara. Hope this helps!
healthierkitchen December 1, 2017
Terrific flavors! I had my mind blown recently, can't remember where I read this, but cutting the squash around the equator before roasting, rather than lengthwise, makes longer strands (which you might or might not want here, but wow!). The strands are wound around the inside of the squash widthwise!
EmilyC December 2, 2017
Thanks Wendy! Oh wow, that is a cool tip!! Long vs. short strands wouldn’t matter for this pasta but I’m remembering this tip for other preparations!!
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