Spaghetti Squash with Pancetta and Peas Recipe
Ingredients
- 1 3 lb. spaghetti squash
- 4 oz. pancetta, diced
- 1 shallot, diced
- 1 tsp. fresh thyme
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- pinch of nutmeg
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese
- 2 tbsp. parsley, chopped
- salt and pepper
View Full Recipe at The Cookaholic Wife
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1511g | |
| Calories 1479 | |
| Calories from Fat 843 | 57% |
| Total Fat 96.05g | 120% |
| Saturated Fat 54.9g | 220% |
| Trans Fat 0.0g | |
| Cholesterol 347mg | 116% |
| Sodium 2747mg | 114% |
| Potassium 1938mg | 55% |
| Total Carbs 96.16g | 26% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.88g | 5% |
| Protein 59.79g | 96% |
