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My Spaghetti Squash Alla Vodka is a lighter twist on a beloved classic. Roasted spaghetti squash replaces traditional pasta, soaking up a rich, creamy vodka sauce made with tomato puree, Greek yogurt, and plenty of Parmigiano Reggiano. Crispy pancetta and gooey mozzarella bring the decadence, while Calabrian chili pepper adds a subtle kick that keeps you coming back for “just one more bite.”
❤️ Why You’ll Love Spaghetti Squash Alla Vodka
Spaghetti Squash Alla Vodka is all about balance. It’s creamy but not heavy, comforting but still fresh, and fancy enough for guests while easy enough for a Tuesday night. You’ll love that it’s naturally gluten-free, packed with flavor, and—let’s be honest—way less effort than boiling water for pasta. It’s one of those recipes that makes you feel like you’re winning at dinner and at life.
🍲 Ingredients
🍝 The spaghetti squash becomes your tender, noodle-like base once roasted, with a subtle sweetness that perfectly balances the sauce’s heat and acidity.
🥓 The pancetta or bacon brings salty, crispy, smoky flavor that makes every bite sing.
🧅 Shallots add a soft, aromatic sweetness that rounds out the sauce.
🌶️ A spoonful of Calabrian chili pepper brings that signature spicy-smoky tang.
🍅 Tomato paste and tomato puree give the sauce a deep, velvety texture and rich umami flavor.
🍸 A splash of vodka smooths out the acidity of the tomatoes and helps create that classic, creamy finish.
🥣 Low-fat Greek yogurt (or heavy cream) adds luscious creaminess without feeling too rich.
🧀 Parmigiano Reggiano gives the sauce its salty, nutty backbone.
🌿 Fresh basil leaves infuse that fresh, herby aroma we all crave in Italian cooking.
🧀 And finally, fresh mozzarella, torn into pieces, melts right into the squash boats for that irresistible cheese pull moment.
👩🍳 How to Make Spaghetti Squash Alla Vodka
Roast the squash. Start by preheating your oven to 400°F, because that’s where all the squash magic happens. Slice your spaghetti squash in half widthwise, scoop out the seeds, and place it flesh side down on a parchment-lined baking sheet. Roast for about 30 minutes—or up to 40 if your squash is on the larger side—until the flesh is tender and shreds easily with a fork.
Make the Sauce. While the squash roasts, get your sauce going. In a skillet, cook your pancetta over medium heat until it starts to release its fat—about 3 minutes. Add a drizzle of olive oil, then toss in the shallots and a pinch of salt. Sauté until the shallots are soft and translucent.
Next, stir in the tomato paste and Calabrian chili pepper. Let it sizzle and caramelize for a minute before pouring in the vodka. Give it a quick simmer so the alcohol burns off (and your kitchen smells amazing). Add in the tomato puree and a cup of water, then bring everything to a gentle boil. Lower the heat and let the sauce simmer for 15 minutes—it’ll thicken beautifully.
Turn off the heat and stir in the Greek yogurt, Parmigiano Reggiano, and basil leaves. Taste it. It’s creamy, tangy, a little spicy—basically, perfection.
Fill the squash bowl. When your squash is ready, flip it over, fluff the strands with a fork, and pour the vodka sauce right in. Top each half with torn mozzarella, then bake for another 15 minutes until the cheese is melty and golden.
Serve warm, with extra sauce spooned over the top.
🪄 Tips and Tricks
- Microwaving the squash for 2 minutes will make it easier to cut in half.
- Roast the squash cut-side down so it steams slightly and gets that perfect tender texture.
🗒 Variations/Substitutions
- If you want extra protein, stir in cooked shrimp, shredded rotisserie chicken, or cannellini beans.
- You can swap Greek yogurt for light cream or coconut cream if you’re dairy-sensitive.
- No Calabrian chili? Use red pepper flakes.
- And if you’re out of vodka, no worries—substitute with a splash of chicken or vegetable broth
🗒 You May Also Like
👝 How to Store Leftovers
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. To reheat, warm it in the oven at 350°F or in a skillet with a splash of water to loosen the sauce.
🤔 Common Questions
Can I make the sauce ahead of time?
Absolutely! It actually tastes better the next day as the flavors meld. Just reheat gently before assembling.Answer 1
Do I have to use vodka?
Nope! The vodka helps deglaze the pan and enhances flavor. You can skip it or substitute with your broth of choice.
Spaghetti Squash Alla Vodka
Ingredients
- 1 spaghetti squash
- 1 ounces pancetta, diced
- 1 tbsp extra virgin olive oil
- 2 large shallots sliced thin
- 1 tbsp jarred Calabrian chili pepper
- 1 tbsp tomato paste
- ¼ cup of vodka
- 20 ounce canned tomato puree
- 1/3 cup low-fat Greek yogurt
- ¼ cup grated parmigiano reggiano
- 12 fresh basil leaves
- 2 ounces fresh it mozzarella
Instructions
- Pre-heat oven to 400°F
- Cut the spaghetti squash in half widthwise and remove the seeds.
- Place the squash halves on a parchment or silicon-lined baking sheet, flesh side down.
- Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40.
- Add pancetta to a medium-sized skillet and cook over medium heat for 3 minutes or until some of the fat has been rendered.
- Add the olive oil, shallots, and salt. Cook until shallots are translucent.
- Mix in tomato paste, Calabrian chili pepper, then add the vodka. Cook for another 3 minutes to let the alcohol burn off.
- Stir in tomato puree and 1 cup of water. Bring to a low boil, then lower to a simmer and let simmer for 15 minutes.
- Stir in the Greek yogurt, grated Parmigiano Reggiano, and basil leaves.
- Fill the cooked spaghetti squash with the vodka sauce, top each with 1 ounce of torn fresh mozzarella, and return to the oven for 15 minutes more.
- Serve warm with extra sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
