Spaghetti Squash and Ribs

Oddly I bought this American set of fork, knife and spoon at the Leclerc supermarket in France.  I don’t know why they were there, other than someone thought I might need them 🙂

Spaghetti squash is a very good tasting vegetable and I’m a little resentful that many times it’s only worth is seen as a low calorie substitute for pasta.  I object!

Slices of the squash treated with a sprinkle of salt for about 15-20 minutes before baking creates a luscious, stand alone vegetable that shreds in spaghetti like strands that can be eaten deliciously right out of the rind with no additives.

But of course this old Southern/French influenced girl had to add pancetta, scallions, garlic, some cherry tomatoes and butter because I couldn’t help myself 😀  But no sauce specifically meant for pasta.  No.  Although you could use the same combination on pasta with good olive oil.

This is the first time my husband has liked spaghetti squash.  My fault, I was inexperienced.

Of course he ate a few of the teriyaki flavored ribs that he likes but still raved about the spaghetti squash.  He’s mellowing 😀

Spaghetti Squash

1 spaghetti squash


1/3 -1/2 cup pancetta or lardons if you have it

2 tbsp butter

4-5 scallions, thinly sliced

2 large garlic cloves, minced

10 cherry tomatoes, quartered

Salt and pepper

Cut off the ends of the squash, then slice into rings of  1 1/2- 2 inches.  Clean out the seeds and strings with a spoon.  Generously salt the rings on both sides, then set aside for 20 minutes or so.  With a paper towel, wipe away the salt and water that has been released.  Place the rings on a parchment paper lined baking sheet, then place in a preheated 400F oven for 40 minutes.  5-10 minutes more if you want the strands softer.

With a fork, scrape the flesh of the squash, into spaghetti like strands towards the center of each ring, placing  the strands into a mixing bowl.

Brown the pancetta in a skillet, add the butter, scallions and garlic, sauteing until the garlic begins to brown. remove from the flame, add salt, pepper and the tomatoes, until warmed through.  Toss the pancetta mixture with the spaghetti squash and serve.










About cookinginsens

An American living in Burgundy, France
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4 Responses to Spaghetti Squash and Ribs

  1. Nadia says:

    I love spaghetti sauce and cook it a very similar way. Lardons do make everything better don’t they? Also add a bit of cream often but then I love cream.

  2. Jamchop says:

    This looks very creative, well done!

  3. Mad Dog says:

    The squash looks fantastic and I love the patriotic cutlery!

  4. Yay, a spaghetti squash recipe I’ve not seen before! Putting this on my “to make” list for soon. You’ll have to bring out that cutlery on the 4th of July this year!

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