Spaghetti Squash with Pancetta and Peppers - Five ingredients!

Prep Time

5 minutes

Cooking Time

15 min, plus the time to prepare the squash


3-4 side dishes


  • 1 large spaghetti squash, prepared (click here for instructions)
  • 1 tsp. Coconut Secret Garlic Sauce (you can sub with coconut aminos and a pinch of garlic powder)
  • 1 3 oz. package pancetta, diced
  • 1 bell pepper, diced
  • 1 large or two small shallots, finely diced


  1. In a large skillet over medium heat, begin to cook the pancetta. Once the fat has rendered, add the bell pepper and shallots. Cover partially and cook, stirring occasionally, until the vegetables have softened and the shallot is translucent. Uncover and raise the heat slightly. Cook briefly to add some golden brown color to the veggies.
  2. Add the garlic sauce and spaghetti squash. Stir and cook for a couple of minutes to meld the flavors, then serve.


About the ingredients:

Pancetta – You’ll usually find pancetta, an Italian dry-cured pork belly, in well-stocked grocery stores with the charcuterie and cheeses.

Coconut Secret Garlic Sauce – from the makers of coconut aminos, the ultimate soy-free alternative to soy sauce, comes their Garlic Sauce. It tastes like a salty-sweet umami flavor bomb with a  kick of garlic. It’s faster than using minced garlic and works beautifully with the red peppers. Feel free to substitute plain coconut aminos and a pinch of garlic powder. The garlic sauce isavailable here or at most health food stores.

Spaghetti squash – Boycott mushy spaghetti squash! Read my post, How to Perfectly Cook Spaghetti Squash to learn the unusual method for getting perfect “al dente” spaghetti squash every time.