Spaghetti Squash with Pancetta and Sunflower Seeds
Ingredients
- One 2 1/4 pound-spaghetti squash, halved lengthwise and seeds scraped
- 1 tablespoon unsalted butter
- 2 ounces sliced pancetta, cut into 1/4-by-1-inch strips
- 1 garlic clove, minced
- Pinch of crushed red pepper
- Kosher salt
- 2 tablespoons freshly grated Pecorino Romano cheese
- 2 tablespoons shelled, roasted, salted sunflower seeds
Instructions
Spaghetti-Squash with Pancetta and Sunflower Seeds serves 6 original recipe by Food & Wine.
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