Spaghetti Squash with Amatriciana Sauce
Here is a 30-minute, primal-friendly, low-carb version of Spaghetti Amatriciana, made with spaghetti squash instead of pasta.
Table of contents
Why You’ll Love This Recipe For Spaghetti Squash with Amatriciana Sauce
The Bucatini Amatriciana we had on a recent trip to Italy was unforgettable. It blew us away with its flavorful simplicity. The rich slow cooked and salty pork flavor, the hit of hot pepper, the thick tomato sauce cooked right into the al dente noodles. The sharp Pecornio! Total perfection!
Today, I decided it would be a fun twist to serve the sauce with spaghetti squash instead of pasta.
Recipe Highlights
- The recipe is made with grocery store staples. No special trip to the meat market to find guanciale.
- The sauce is quick cooking and very simple to prepare!
- I cooked the spaghetti squash in the microwave so the whole meal comes together in only 30 minutes!
- Much lower in carbs and calories than semolina or wheat pasta.
Ingredient Notes
- Spaghetti Squash: You’ll need one large squash, halved, seeded and roasted
- Bacon: Uncured bacon is the best but you could also use pancetta
- Extra-virgin olive oil: Since this is an Italian-style recipe I would recommend sticking with olive oil
- Other veggies: Crushed tomatoes and onion for the sauce
- Seasonings: Salt, chopped parsley and red pepper flakes
- Cheese: Pecorino or Parmesan grated over top
How to Make This Spaghetti Squash with Amatriciana Sauce
Step 1: Prep spaghetti squash
Place the spaghetti squash in a 9×11-inch baking dish, cut side down. Pour one cup of water into the pan. Cover with a layer of parchment or wax paper. Cover with plastic wrap.
Step 2: Microwave spaghetti squash
Microwave until the spaghetti squash pulls apart into tender threads when tested with a fork, 16 to 20 minutes.
Step 3: Cook bacon
Meanwhile, place bacon in a large skillet and set over medium heat. Cook, stirring often until the bacon is browned and crispy, 6 to 8 minutes. Remove the bacon from the skillet with a slotted spoon and transfer it to a paper towel-lined plate. Pour the fat off into a dish or can.
Step 4: Cook onion
Return the skillet to medium heat, and add oil and red pepper flake. Heat for about 20 seconds. Add onion, and stir to coat with the oil and pepper flake. Continue cooking, stirring occasionally, until the onion is softened and starting to brown, 5 to 7 minutes.
Step 5: Simmer tomato sauce
Add tomatoes and salt and bring to a simmer, stirring often. Simmer until the sauce has thickened slightly, about 5 minutes.
Step 6: Add squash to sauce
When the squash is tender, carefully remove the cover, and transfer the squash to a cutting board with tongs. Scrape spaghetti squash out of the shell with the forks. Add the squash and the reserved bacon to the sauce and simmer for one minute.
Step 7: Garnish & serve
Serve the spaghetti squash topped with pecorino and parsley.
FAQs and Expert Tips
Yes absolutely. If you want the sauce but not the spaghetti squash, you could add regular wheat pasta or zucchini noodles instead.
You want to add the bacon to a cold skillet so that the fat renders off during the cooking process and coats the pan. This prevents the bacon from sticking to it! Also, remember not to overcrowd the skillet as it will prevent even browning.
The sauce can be made a day in advance and stored in an airtight container until ready to use. The squash can also be roasted a day in advance. Once ready to serve, combine the sauce and scraped out spaghetti squash in the skillet and simmer to heat.
You can store this spaghetti squash recipe in an airtight container in the fridge. It’ll stay good for 3 to 4 days.
What other sauces go with spaghetti squash?
- You can never go wrong with a classic Puttanesca Sauce with olives, capers and anchovies.
- You’ll adore this Slow Cooker Bolognese sauce.
- If you’re in a time crunch, this 5 Minute Classic Basil Pesto is perfect.
More Easy Pasta Recipes to Try
- This Vegetarian Mushroom Carbonara is almost better than classic carbonara.
- If you own a slow cooker this Slow Cooker Beef with Pasta and Porcini Mushrooms is a must.
- Portobello Mushroom Lasagna is a great meatless main for a small gathering.
- Our Butternut Squash Mac and Cheese has always been a family favorite.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Spaghetti Squash with Amatriciana Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This spaghetti squash with amatriciana sauce is a 30-minute version of Spaghetti Amatriciana. This recipe is paleo and low-carb!
Ingredients
- 1 large spaghetti Squash, cut in half lengthwise seeds scooped out
- 6 slices bacon, diced
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flake, or to taste
- 1 medium sweet onion, finely diced
- 1 28–ounce can crushed tomatoes
- 3/4 teaspoon salt
- 1 cup freshly grated pecorino cheese, or Parmesan
- chopped parsley, if desired
Instructions
- Place spaghetti squash in a 9 by 11 baking dish, cut-side down. Pour one cup water in the pan. Cover with a layer of parchment or wax paper. Cover with plastic wrap.
- Microwave until the spaghetti squash pulls apart into tender threads when tested with a fork, 16 to 20 minutes.
- Meanwhile, place bacon in a large skillet and set over medium heat. Cook, stirring often until the bacon is browned and crispy, 6 to 8 minutes. Remove the bacon from the skillet with a slotted spoon and transfer it to a paper towel lined plate. Pour the fat off into a dish or can.
- Return the skillet to medium heat, and add oil and red pepper flake. Heat about 20 seconds. Add onion, and stir to coat with the oil and pepper flake. Continue cooking, stirring occasionally, until the onion is softened and starting to brown, 5 to 7 minutes.
- Add tomatoes and salt and bring to a simmer, stirring often. Simmer until the sauce has thickened slightly, about 5 minutes.
- When squash is tender, carefully remove the cover, and transfer the squash to a cutting board with tongs. Scrape spaghetti squash out of the shell with the forks. Add the squash and the reserved bacon to the sauce and simmer one minute.
- Serve the spaghetti squash topped with pecorino and parsley.
Notes
Cooking Tip: You want to add the bacon to a cold skillet so that the fat renders off during the cooking process and coats the pan. This prevents the bacon from sticking to it! Also remember not to overcrowd the skillet as it will prevent even browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 2 cups
- Calories: 362
- Sugar: 12 g
- Sodium: 958 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 14 g
We have tons of jalapenos in our garden so some of the bacon would absolutely get used for wrapping around the jalapenos that would be filled with light cream cheese!!! Super tasty!! And being a fellow Vermonter, I love supporting VT business!!!
love vt smoke and cure and this looks awesome!
Yes yes to all ofthis! Great post, recipe and giveaway! Yummm
I didn’t know this company made bacon, but this meal looks delicious! I’ve had every flavor of their meat sticks so I am in love with their products.
Looks like the perfect local Vermont meal!
Best meats in New England by far! And to top off an amazing recipe makes this almost supernatural!
I’ve never tried this brand, but I’m interested.
First let me say I am a huge fan of bacon! These products look amazing and I would love to try them!
Hooray for sauce ‘alla Amatriciana (one of our favorites), with bonus points for the spaghetti squash as autumn nears! This looks similar to our go-to recipe, though I’m always down to swap out some or all of the pasta for a veg version. Excited to give yours a whack — thanks!
Yum! I love bacon!
I’ve never had Amatriciana before but it sounds amazing. My fiance and I love putting bacon on everything so It would be used quickly haha!
I knew Vermont was known for their Maple and now you’re telling me they have Bacon also…..that is perfect. I love Spaghetti Squash, I think it’s such an underrated vegetable….goes so well with tomatoes and meat sauces. Thank you for the great recipe I’ll have to add bacon next time I make this.
healthy way to get my italian food fix
In the past 6 months,I’ve had over 40lbs. of their bacon…..need I say more !!!!!!!!!!!!!!
I’ve never seen their bacon in stores but this looks so good!