JamieOliver.com

Ingredients
1 Tbsp Olive Oil
1spaghetti squash, halved lengthwise
2-1/4 inch thick slices of pancetta, diced
1 dozen cremini mushrooms, sliced
3 cloves garlic, minced
4 sprigs thyme
Pinch of red chili flakes
Fresh ground pepper
½ cup fontina cheese, shredded
½ cup parmesan cheese, grated


A simple, natural, rustic dish that can be used as a main entrée or a compliment to any meal

Method
-Preheat oven to 375 degrees
-Place spaghetti squash halves cut side down on baking dish and bake approximately 35 minutes or until tender
-Allow spaghetti squash to cool
-Cook pancetta over medium heat 5-6 minutes until crispy in olive oil
-Add mushrooms and cook 4-5 minutes until tender
-Add garlic, thyme, and chili flakes and cook 1-2 minutes stirring
-Set aside mushroom and pancetta mixture to cool in a bowl
-Hollow out spaghetti squash and add to bowl
-When contents of bowl have cooled, add fontina cheese and ½ of parmesan cheese and stir to combine
-Add black pepper to taste
-Fill spaghetti squash halves with mixture
-Top with remaining parmesan cheese
-Bake 15 minutes or until cheese is melted