Lighten up a hearty favorite with this healthy spaghetti squash recipe.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2YJFY3rWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Spaghetti Squash Alfredo with Pancetta and PeasRecipe courtesy of Food Network KitchenTotal: 40 minPrep: 15 minCook: 25 minYield: 4 servingsLevel: EasyIngredients1 medium spaghetti squash (about 3 pounds)4 ounces pancetta, diced (about 3/4 cup)1 small shallot, diced1 teaspoon chopped fresh thyme1/4 cup dry white wine1 1/2 cups heavy creamPinch of freshly grated nutmegKosher salt and freshly ground pepper1 cup frozen peas, thawed1/2 cup grated parmesan cheese (about 1 ounce)2 tablespoons finely chopped fresh parsleyDirectionsPreheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).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, 1/2 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.Photograph by Johnny MillerCook's Note How to Roast Spaghetti Squash Trim both ends with a chef's knife, then position the squash upright and halve lengthwise. Scoop out the seeds with a spoon and discard. Place the squash halves cut-side down on a baking sheet. Roast at 400 degrees F until tender, 25 minutes; let cool slightly, Scrape the squash into strands with a fork. Discard the skin. Recipe courtesy of Food Network MagazineSubscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SpaghettiSquashAlfredowithPancettaandPeas #RecipeoftheDay #FoodNetworkRecipe of the Day: Spaghetti Squash Alfredo with Pancetta and Peas | Food Networkhttps://youtu.be/um4eZtGdPNk
