Ingredients

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• 1 medium spaghetti squash (about 3 pounds)

• 4 ounces pancetta, diced (about 3/4 cup)

• 1 small shallot, diced

• 1 teaspoon chopped fresh thyme

• 1/4 cup dry white wine

• 1.5 cups heavy cream

• Pinch of freshly grated nutmeg

• Kosher salt and freshly ground pepper

• 1 cup frozen peas, thawed

• 1/2 cup grated parmesan cheese (about 1 ounce)

• 2 tablespoon finely chopped fresh parsley

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Instructions

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1. Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands.

2. 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.

3. 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.

4. 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.

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