Spaghetti Squash Alla Vodka

A halved spaghetti squash filled with melted cheese, herbs, and sauce sits on a white plate with a brown rim. Decorative gold pumpkins are in the background on a marble surface.

5 from 1 vote

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.”

NOTE: Calorie calculation is skewed because the sauce yields more than what's needed to fill each squash half.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: American, Italian

Keyword: Spaghetti Squash

Servings: people

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

Calorie calculation is skewed because the sauce yields more than what will be used to fill each squash half.

Nutrition