Spaghetti Squash Alfredo with Pancetta and Peas

1 medium spaghetti squash (about 3lb)
4 oz pancetta, diced
1 medium shallot, diced
1 tsp chopped fresh thyme (1/2tsp if dried)
1/4 cup dry white wine
1.5 cups heavy cream
pinch of nutmeg
1/2 tsp salt
freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley

1. Preheat oven to 400. Trim both ends of squash, then stand upright and halve lengthwise. Scoop out seeds with a spoon and discard. Place squash halves cut-side down on a baking sheet. Roast until tender, 25-30 minutes. Allow to cool slightly. Scrape squash into strands with a fork. Discard skin.

2. While squash is roasting, cook pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towel-lined plate using slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened. about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add heavy cream, nutmeg, salt, and a few grinds of pepper.

3. Increase heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and Parmesan. Continue cooking until sauce is thick and creamy, about 1 more minute. Remove from heat.

4. Add squash and pancetta to sauce. Return to medium heat and cook, stirring until combined and squash is heated through. Season with more salt and pepper to taste, and sprinkle with parsley.

Serves 4.

from Food Network Magazine (October 2015)