Spaghetti Squash Amatriciana
1 spaghetti squash
1 red onion
1 clove garlic
8 ounces pancetta, divided
¼ ounce basil
1/2 teaspoon crushed red pepper
1 14 ounce can chopped tomatoes
1/2 cup tomato puree
1/3 cup grated Parmesan cheese, divided
Preheat oven to 450.halve squash lengthwise scoop out and disregard the seeds. Peel onion, halve and thinly slice. mince garlic. Stack pancetta slices and cut into 1/2″ strips, then cut crosswise 1/2″ pieces. Roughly tear basil leaves discarding the stems.
Drizzle 1 tablespoon olive oil over cut sides of the squash and season with salt and pepper as desired. Arrange cut-side down on foil-lined baking sheet and roast until tender, 25-35 minutes.
Combine pancetta and 1/2 tablespoon olive oil in a large high-sided pan, spread in an even layer, then place over medium high heat. Fry until pancetta is crispy, 7-8 minutes. Using a slotted spoon, transfer crispy pancetta to a paper towel-lined plate to drain, leave behind rendered fat in the pan. Add onion to the pan with fat over medium high heat. sauté, stirring, until soft and caramelized, 6-7 minutes.
Add crushed red peppers and garlic to pan with onion over medium-high heat. cook until fragrant, about 1 minute. Add chopped tomatoes and their juices and tomato puree. Bring to a boil over high heat, then reduce heat to medium-low and simmer until sauce is warm through and flavors are melded, 8-10 minutes. Season with salt and pepper as desired then remove from heat.
Using a fork, rake squash flesh to create spaghetti-like stands and add to pan with sauce, discard the skin. Stir in half of Parmesan and top with crispy pancetta into the sauce stir to combine.
Divide spaghetti squash Amatriciana among bowls. Sprinkle with basil, remaining Parmesan and crispy pancetta.