Spaghetti-Squash with Pancetta and Sunflower Seeds

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the spaghetti squash and cover the squash with a small plate to keep it submerged.

3. 3

   Cook for 12 minutes, until tender.

4. 4

   Drain and let the squash sit cut side down in a strainer to cool slightly.

5. 5

   Using a fork, scrape the squash into strands.

6. 6

   In a large skillet, melt the butter.

7. 7

   Add the pancetta and cook over high heat, stirring frequently, until browned and crisp, about 6 minutes.

8. 8

   Add the garlic and crushed red pepper and cook until fragrant, about 30 seconds.

9. 9

   Add the squash, season with salt and cook until dry, about 5 minutes.

10. 10

    Stir in the cheese and sunflower seeds, transfer to a bowl and serve right away.

No nutritional information available.

No additional tips available.