Name: Lemon-Twisted Squash Spaghetti with Parmesan and Arugula
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Ingredients: 6 tablespoons olive oil; 2 cups ready-made spaghetti squash; 3 cups baby arugula; 2 teaspoons freshly ground black pepper; 1 teaspoon red pepper flakes; 3 cloves garlic, minced; 4 thick slices of pancetta, chopped into lardons; 1/4 cup fresh lemon juice; 2 cups freshly grated Parmigiano-Reggiano cheese; 1 teaspoon salt

Spaghetti Pasta Dish

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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!

Milk

Keto

Gluten Free

Mediterranean

Low Carb

Oils

milliliter

olive oil

Fresh Vegetables

gram

spaghetti squash

arugula

Seasonings

black pepper

red pepper flakes

garlic

Pork

pancetta

Juice

lemon juice

Cheese

parmigiano reggiano cheese

salt

Calories

Calcium

Minerals

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Vitamin E

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Iron

Magnesium

Phosphorus

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Lemon-Twisted Squash Spaghetti with Parmesan and Arugula

Baking Goods

Produce

Meat & Seafood

Beverages

Dairy

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Preheat the oven to 400 degrees F (200 degrees C).

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.

Add minced garlic, red pepper flakes, and black pepper to the skillet and cook until fragrant for about a minute.

Pour in the fresh lemon juice, remaining olive oil, and then toss in the ready-made spaghetti squash.

Add the grated Parmigiano-Reggiano cheese and baby arugula to the skillet. Keep tossing until arugula wilts, which should take around a minute.

Adjust the seasoning with additional salt, pepper, or red pepper flakes if needed. Mix well to combine.

Plate the squash spaghetti, sprinkle on some extra Parmigiano-Reggiano cheese, and serve hot.

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