Delicata squash is the darling of the low carb set, as it has fewer carbs than most winter squash but is similar in taste and texture. The rind is softer and can actually be eaten, but it also holds its shape during cooking. I stuffed these delicata squash with the best parts of a good pasta carbonara – the butter, onions and pancetta. If you can’t find delicata, you can make the recipe with small spaghetti squash.
- 2 small delicata squash
- 2 tbsp butter
- 1/2 medium onion, chopped (about 1/2 cup)
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 oz diced pancetta
- 1/2 cup white wine
- 1 ounce Parmesan cheese, finely grated
- Preheat oven to 450F and line a baking sheet with parchment paper. Cut each squash in half lengthwise and scoop out seeds. Lay face up on parchment and bake until almost tender, about 30 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion, salt and pepper and saute until translucent but not browned, about 5 minutes. Add pancetta and white wine and cook until most of the wine has evaporated, another 5 minutes or so.
- Spoon pancetta mixture into squash halves and sprinkle with Parmesan cheese. Bake another 10 to 15 minutes, until cheese is melted and squash is tender.