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Spaghetti-Squash with Pancetta and Sunflower Seeds

  • ACTIVE: 20 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD
  1. One 2 1/4 pound-spaghetti squash, halved lengthwise and seeds scraped
  2. 1 tablespoon unsalted butter
  3. 2 ounces sliced pancetta, cut into 1/4-by-1-inch strips
  4. 1 garlic clove, minced
  5. Pinch of crushed red pepper
  6. Kosher salt
  7. 2 tablespoons freshly grated Pecorino Romano cheese
  8. 2 tablespoons shelled, roasted, salted sunflower seeds
  1. Bring a large pot of salted water to a boil. Add the spaghetti squash and cover the squash with a small plate to keep it submerged. Cook for 12 minutes, until tender. Drain and let the squash sit cut side down in a strainer to cool slightly. Using a fork, scrape the squash into strands.
  2. In a large skillet, melt the butter. Add the pancetta and cook over high heat, stirring frequently, until browned and crisp, about 6 minutes. Add the garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add the squash, season with salt and cook until dry, about 5 minutes. Stir in the cheese and sunflower seeds, transfer to a bowl and serve right away.
Make Ahead The recipe can be prepared through Step 1 and refrigerated overnight.
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