Creamy Garlic Mushroom and Pancetta with Spaghetti Squash

Creamy Mushroom Pancetta Spaghetti Squash.jpg

I love almost anything creamy, garlicky and packed with crispy Pancetta! I love it even more when it’s grain, gluten and dairy free! I’ve found Spaghetti Squash to be a pretty darn great sub for pasta, but this would also work well over zoodles.


•1/2 tbsp Coconut Oil
•1/4 cup white onion, diced
•4 strips Pancetta, sliced into strips
•3 garlic cloves, sliced thin
•1 cup Baby Bella Mushrooms, sliced
•1 can Coconut Cream
•1/2 tap sea salt
•1 tsp garlic powder
•1/2 tsp Oregano
•1/4 cup Parsley, plus 1 tbsp for garnish

  1. Add the coconut oil to a skillet and melt.
  2. Add the onions and cook until soft.
  3. Add Pancetta and cook until fat is rendered and it begins to crisp slightly.
  4. Add the mushrooms and stir, then cover and cook until mushrooms are soft. You may need to add a tsp or two during this process.
  5. Add the garlic slices and cook until they begin to brown.
  6. Add the coconut cream and spices. Stir and cook for about 5 minutes
  7. Stir in the Parsley just before removing from heat.
  8. In a serving bowl, top the spaghetti squash with a ladle full of mushroom sauce mixture, then garnish with remaining parsley.


•1 medium squash, cut length-wise.

  1. In a pressure cooker (I used my trusty Instant Pot), add 1 cup of water. Stack the squash halves on top of the wire rack (comes with the instant pot). Cook on manual for 7 minutes. ***an oven may also be used, utilizing a glass baking dish. Cook for approx 45 mnts***
  2. Quick release pressure at end of cycle.
  3. "Shred" inside of squash with a fork into long ribbons.