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Hey everyone, I hope everyone had an enjoyable time for their Thanksgiving. I’m happy to participate in this week’s Sunday Supper. With what has happened recently with Hurricane Sandy in the Northeast United States, the Sunday Supper team wanted to team together to share some charitable organizations that are doing good work to help the families of New Jersey and New York. If you would like to donate, please click the two images below.

Please join us on Twitter for #SundaySupper today to check out all of the recipes posted. Check out the #SundaySupper hashtag at 7pm for our weekly twitter chat! Please check out everyone else’s posts below, then check out my recipe!
Breakfast and Brunch:
Comforting Casseroles and Entrées:

Warming Soups and Sides:

Sweet Endings:

I enjoy making this spaghetti squash dish for friends when they come over in the fall or early winter. It’s full of flavor and an enjoyable dish to sit down and relax while eating.

Cook Time 45 minutes
1 spaghetti squash
olive oil
salt and pepper
2 tbsp butter
4 oz pancetta, chopped
1 yellow onion, chopped
5 porcini mushrooms, chopped
1/2 tsp cinnamon
1/4 tsp chili powder
1/2 tsp garlic powder
1/4 tsp mustard
1 tsp thyme
1/2 bottle of white wine

Preheat an oven to 375F.

Line a baking sheet with aluminum foil. Cut the squash in half, and scoop out all the seeds and stringy parts. Lightly dress with olive oil, salt, and pepper, and place the cut sides down on the baking sheet. Bake in the oven for 45 minutes, or until a fork easily pierces the squash.

While the squash cooks, brown the pancetta in the butter over medium heat. After about 5 minutes, once the pancetta has browned, add the onions and mushrooms. Cook until the onions are tender, and about to caramelize. This will take between 5-10 minutes. Add the cinnamon, powders, mustard and thyme. Stir until combined. Over the course of about 20 minutes, slowly add the white wine to the mix to create a sauce, stirring occasionally. Reduce to low heat.

Once the squash is done, remove it from the oven. Use a fork to shred the insides into spaghetti strands, and add to the sauce. Gently toss the squash in the sauce, and serve while it is hot.

  1. Nancy @ gottagetbaked says:

    I only recently tried spaghetti squash for the first time and I totally fell in love – it’s like, where have you been all my life? It’s so tasty and healthy at the same time. The addition of pancetta and mushrooms sounds divine!

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