Pasta is one of the things that I actually fantasize about a few times a week (grilled cheese and mac and cheese being the others) If I could, I would eat it every day but it’s pretty much fact that that would not bode well for me in the long run. Enter the savior: Spaghetti Squash.

The recipe below is for an amatriciana sauce, a pasta sauce out of Rome with onions, pancetta, and tomato. Pancette is uncured, so you’re all good on the no sugar side of WLC . Throw on some meatballs and its a pretty easy way to get over the pasta hump… least until your cheat day comes around and you can get waist deep in the real stuff.


Preheat oven to 450 F

Prepare the squash: cut in half lengthwise and scoop out the seeds. Season with olive oil, salt and pepper. Place cut side down on a baking sheet and chuck that puppy in the oven for 45 min or until tender.

Sauce need:

olive oil
6 oz pancetta, diced
1 large onion, THINLY sliced
2 garlic cloves, minced
pinch red pepper flakes (or more if you want)
14 oz crushed or diced tomatoes (depends on your preference. I like diced)
salt and pepper to taste

1) In a large skillet, heat the olive oil over medium-high. Add the pancetta and cook until browned (5-7 min).

2) Add in the onion, salt, pepper, and red pepper flakes. Saute until the onions are transluscent and golden. This can take a little while…10-15 min.

3) Add in the garlic and give it just another 30 seconds. Then the tomatoes and more salt and pepper. You want a pinkish sauce, not bright red. Let the sauce simmer over medium heat for 15 min.

In the meantime make the meatballs!

Combine all this in a bowl, mix GENTLY until everything is just spread through and shape into whatever size balls you want:

1 onion, grated
1 tbsp dried oregano
1 dried basil (add some minced fresh if you have it)
1 egg
3 garlic cloves, grated
Pinch pepper flakes
1 tsp salt
1 tsp pepper
8 oz ground beef
8 oz ground lamb (or veal, pork or turkey)

You can either cook these in a saute pan with some olive oil until browned and cooked through on all sides or toss them in the oven for around 15 min.

Once everything is done, scoop out the stringy insides of the squash, and top with sauce and meatballs. Woo hoo!

Kinda hard to whine about no pasta now, isn’t it?