This spaghetti squash with amatriciana sauce is a 30-minute version of Spaghetti Amatriciana. This recipe is paleo and low-carb!
- 1 large spaghetti Squash, cut in half lengthwise seeds scooped out
- 6 slices bacon, diced
- ¼ cup extra-virgin olive oil
- ½ teaspoon red pepper flake, or to taste
- 1 medium sweet onion, finely diced
- 1 28-ounce can crushed tomatoes
- ¾ teaspoon salt
- 1 cup freshly grated pecorino cheese, or Parmesan
- chopped parsley, if desired
- 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.
- 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