Pancetta & Mushrooms with Creamy Garlic Sauce


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…and the slightly sweet flavor of it goes SO well with this savory sauce!

Toss in some spinach in the last few minutes of cooking for a bit more green!

Pancetta & Mushrooms with Creamy Garlic Sauce

Yield: 4
prep time: 15 Mcook time: 20 Mtotal time: 35 M


  • 1 medium spaghetti squash
  • 1/2 tbsp Coconut Oil
  • 1/4 cup white onion, diced
  • 4 strips Pancetta, sliced into strips
  • 3 garlic cloves, minced
  • 1 cup Baby Bella Mushrooms, sliced
  • 1 can Coconut Cream
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 2 tbsp Coconut Milk (optional)
  • 1/4 cup Parsley, plus 1 tbsp for garnish


  1. Cut the spaghetti squash in half lengthwise, remove seeds. Add one cup of water to an instant pot, and stack the spaghetti squash halves on the metal rack. Close lid and set to manual for 7 minutes, and quick release pressure at the end. Remove from the instant pot (careful, it's hot!), and use a fork to shred.
  2. Add the coconut oil to a skillet and melt.
  3. Add the onions and cook until soft.
  4. Add the minced garlic and cook until fragrant.
  5. Add Pancetta and cook until fat is rendered and it begins to crisp slightly.
  6. Add the mushrooms and stir, letting them absorb the rendered fat.
  7. Add the coconut cream and spices. Stir and cook for about 5 minutes
  8. Stir in the parsley.
  9. Add the shredded spaghetti squash and combine. Upon serving, garnish with parsley.
OPTIONAL Spaghetti Squash Preparation
  1. Heat oven to 400°F.
  2. Slice squash in half lengthwise and scoop out seeds.
  3. Drizzle halves with 1 tsp olive oil.
  4. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes.
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