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Hey everybody, it’s officially fall (now bordering on winter) so what better time to share squash recipes of all variety! Last month was my first opportunity to participate in a #love blog hop, and this month is my first chance to co-host it. #love events are composed of a whole variety of food bloggers who share recipes showing their love for a certain ingredient. Last month the theme was applelove, and this month we are sharing squash recipes. Pumpkin, acorn squash, spaghetti squash, butternut squash, they’re all ingredients we’re showing respect to this month! Thanks to EA Stewart forÂ introducing me to the blog hop group!
My main contribution to this month’s event is my Portobello and Pancetta Spaghetti Squash. As someone who is gluten free, spaghetti squash is a godsend. I don’t quite understand how it happens, but spaghetti squash has this amazing texture after its cooked that looks just like angel hair pasta! Even better, a good spaghetti squash has tons more flavor than angel hair pasta, and can provide a delicious taste to an overall meal. I came up with a fairly simple sauce that combines the richness of Portobellos and butter, the salty pork flavor of pancetta, and the aromatics of white wine. For this recipe, be sure to use a white wine you would drink. I recommend the flavor that a Reisling provides, but you can feel free to use whatever is handy. Check out my recipe at end of the post, under the blog hop!
Thanks to all of the other co-hosts for this month’s #squashlove event!
Feel free to add your favorite squash recipes to this bloghop!Â
Portobello Spaghetti Squash with a White Wine Sauce
Prep Time:Â 10 minutes
Cook Time: 30 minutes for the squash in the oven, 15 minutes for the sauce.
1 spaghetti squash
salt and pepper
3 ounces Pancetta, diced
1 tbsp olive oil
2 cloves garlic,minced
1/2 yellow onion, diced
2 Portobello mushroom caps, cubed
2 tbsp butter
1/2 cup Reisling
Feta Cheese for garnish
Preheat the oven to 350F. Slices the spaghetti squash in half, and then scoop out all of the seeds. Drizzle the insides with olive oil, and generously salt and pepper. Place face down on an aluminum foil lined baking sheet. Bake for 30 minutes or until the flesh is tender. Once baked, set aside for 5 minutes.
While the squash bakes, sautee the pancetta over medium heat until crispy. Remove the pancetta from the pan, and set it aside for later. Add the oil, garlic, and onion to the pan. Sautee until the onion is translucent. Add the mushrooms, butter, and wine to the pan, and cook until the the wine reduces and a sauce begins to form, about 10 to 15 minutes.
With a fork, shred the flesh of the squash into spaghetti-shaped strands. ( see image next to ingredient list ). Empty the squash into the pan, and add the pancetta back to the pan. Over low heat, mix all the ingredients until the squash is coated with sauce. Add salt and pepper to taste.
I hope you enjoy, and feel free to share the squash love!