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Lemon-Twisted Squash Spaghetti with Parmesan and Arugula

Enjoy a hearty squash spaghetti, delicately flavored with lemon, tossed in sizzling pancetta, laced with spicy red pepper flakes and Parmigiano-Reggiano cheese, and adorned with fresh arugula leaves. A perfect low-carb dish to elevate your weeknight dinners!
1
16 min
TOTAL TIME
894
CALORIES
$9.20
PER SERVING
Lemon-Twisted Squash Spaghetti with Parmesan and Arugula
Ingredients
10 INGREDIENTS
4 SERVINGS
Olive Oil
6 tbsp olive oil
Spaghetti Squash
2 cups spaghetti squash
cooked and cooled
Baby Arugula
3 cups baby arugula
Black Pepper
2 tsp black pepper
Red Pepper Flakes
1 tsp red pepper flakes
Salt
1 tsp salt
Garlic
3 cloves garlic
minced
Pancetta
4 slices pancetta
chopped into lardons
Lemon Juice
1/4 cup lemon juice
Parmigiano-reggiano Cheese
2 cups parmigiano-reggiano cheese
freshly grated
Directions
PREPARATION
5 min
PREP TIME
11 min
COOK TIME
16 min
TOTAL TIME
1
Preheat the oven to 400 degrees F (200 degrees C).
COOKING
2
In a skillet, heat two tablespoons of olive oil over medium-high heat. Add the chopped pancetta and cook until crisp for about 7-9 minutes.
FINISH WITH
3
Add minced garlic, red pepper flakes, and black pepper to the skillet and cook until fragrant for about a minute.
4
Pour in the fresh lemon juice, remaining olive oil, and then toss in the ready-made spaghetti squash.
5
Add the grated Parmigiano-Reggiano cheese and baby arugula to the skillet. Keep tossing until arugula wilts, which should take around a minute.
6
Adjust the seasoning with additional salt, pepper, or red pepper flakes if needed. Mix well to combine.
7
Plate the squash spaghetti, sprinkle on some extra Parmigiano-Reggiano cheese, and serve hot.
Health Info
Macros
12g
CARBS
67g
FAT
57g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
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Frequently Asked Questions
How to perfectly pair spaghetti with the right sauce?
How do I prevent my spaghetti pasta from sticking together?
What's the best way to cook spaghetti to al dente?
How can I make my spaghetti sauce more flavorful?
Can I use any type of pasta for my spaghetti dish?
How can I make my spaghetti dish vegetarian or vegan?
Why is my spaghetti sauce too thin?
When and how should I mix spaghetti and sauce?
How much salt should I add to pasta cooking water?
Why is my spaghetti pasta gummy or mushy?