1largespaghetti squashcut in half lengthwise, seeds removed
Salt + pepper to taste
1/4poundpancetta or baconchopped (3/4 cup)
1teaspoonred pepper flakesplus more to taste
2teaspoonsfreshly ground black pepperplus more to taste
1/4cupfresh lemon juice
1 1/2cupsfreshly grated Parmigiano-Reggiano cheeseplus more for serving
How to Cook Spaghetti Squash
Preheat the oven to 400 degrees F. Drizzle 2 tablespoons of olive oil into the spaghetti squash halves. Season with salt and pepper to taste. Place cut side down in a roasting pan.
Bake for 35-40 minutes. Let cool for 5-10 minutes. Once the spaghetti squash has cooled, scrape around the edges of the squash using a fork to shred your "spaghetti". Transfer to a bowl and set aside.
Make the Spaghetti Squash Cacio e Pepe
In a skillet, cook the pancetta over medium-high heat until crisped, 7-9 minutes. Add the rest of the olive oil, then add the garlic, red pepper flakes, and black pepper. Cook until fragrant, about 1 minute.
Add the lemon juice to the skillet then toss in the spaghetti squash. Add the Parm and the arugula. Toss until it wilts, about 1 minute. Season to taste with additional salt, pepper, and red pepper flakes. Serve with more Parm (or even more lemon, if you're into that sorta thing). Enjoy!