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1
Heat oven to 400u00b0 F. Optional step: microwave spaghetti squash for 4 to 5 minutes to make it easier to cut, and to speed up its roasting time.
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2
Cut the squash in half lengthwise and remove the seeds. Sprinkle cut sides with salt and pepper, and drizzle with 2 tablespoons of olive oil. Roast, cut-side down, on a rimmed baking sheet until the interior is fork tender, about 30 to 40 minutes. Let cool for about 10 minutes, then scoop out the strands with a fork. Set aside 2 cups, saving any remaining squash for another use.
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3
Bring a large pot of salted water to a boil.
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4
Meanwhile, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add pancetta, and cook, stirring occasionally, until crisp, about 6 to 8 minutes. Using a slotted spoon, transfer pancetta to a small bowl; set aside. Leave 3 tablespoons of fat in pan, supplementing if needed with olive oil.
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5
Over medium heat, saute onion, sage, red pepper flakes, and preserved lemon peel, stirring occasionally, until the onion is lightly golden and tender, about 3 to 5 minutes.
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6
While the onion mixture is sauteing, add the spaghetti to the boiling water. Cook according to package directions.
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7
When the onion is tender, add the spaghetti squash. Saute a few minutes to lightly caramelize the squash, running the back of your spoon across the squash to increase the surface area that browns and to help the strands relax and dissolve. Ladle in 1 1/2 cups of the spaghetti's cooking water and bring to a moderate simmer, stirring frequently, for another few minutes. Its strands won't completely disappear but will form a light, cohesive sauce with the pasta water.
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8
Add the spaghetti to the skillet (reserving another cup of pasta water), and turn the heat to low. Toss together the spaghetti and the sauce until evenly coated, adding more pasta water, if needed. Add the pecorino and toss again until evenly integrated, then add the pancetta. Serve warm, with extra pecorino on the side, if desired.
