Spaghetti Squash Alfredo with Pancetta and Peas – Low Carb, Gluten Free

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4 from 89 votes

Spaghetti Squash Alfredo with Pancetta and Peas - Low Carb, Gluten Free

1 hour 30 minutes
Calories 520kcal


  • 2 tablespoons olive oil
  • sea salt
  • black pepper
  • 6 ounces pancetta (diced)
  • 1 shallots (small
  • 3 cloves garlic (diced)
  • 1/4 teaspoon dried thyme
  • 1/4 cup chicken stock
  • 1 cup heavy cream
  • 1 cup parmesan cheese (diced)
  • 1/2 cup frozen peas
  • 1/4 cup shaved parmesan cheese
  • 3 sprigs flat leaf parsley (diced)


  • Preheat oven to 400°.Cut spaghetti squash in half lengthwise and scrape out the seeds.
  • Drizzle olive oil over both halves and sprinkle with a little sea salt and black pepper.
  • Place the spaghetti squash, cut side up on a rimmed baking sheet.
  • Roast for 45 minutes to an hour.Once the spaghetti squash has finished roasting and has cooled, use a fork to shred the spaghetti squash and remove it from the shells.
  • Add the pancetta to the skillet.
  • Sauté the pancetta until it is crisped.
  • Remove the pancetta from pan and set aside, but retain the drippings in the pan.To the pan, add the shallot, garlic and thyme.
  • Sauté for 5 minutes.Deglaze the pan with chicken stock.
  • Scrape any bits from the bottom of the pan and mix in.Add heavy cream and Parmesan to the pan.
  • Add the pancetta back to the pan.
  • Reduce heat to low and simmer for 10 minutes.Stir peas into sauce.


Calories: 520kcal

Originally posted 2019-02-20 18:29:46.

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