#SundaySupper, #HelpingHands - Gluten Free Spaghetti Squash with Pancetta

Hey everyone, I hope everyone had an enjoyable time for their Thanksgiving. I'm happy to participate in this week's Sunday Supper. With what has happened recently with Hurricane Sandy in the Northeast United States, the Sunday Supper team wanted to team together to share some charitable organizations that are doing good work to help the families of New Jersey and New York. If you would like to donate, please click the two images below.

Please join us on Twitter for #SundaySupper today to check out all of the recipes posted. Check out the #SundaySupper hashtag at 7pm for our weekly twitter chat! Please check out everyone else's posts below, then check out my recipe!

Breakfast and Brunch:

• Orange Rolls from That Skinny Chick Can Bake!!!
• 12-Grain Buttermilk Pancake Mix from What Smells So Good   
• Cranberry Bread from Home Cooking Memories

Comforting Casseroles and Entrées:

• Pork Chop Casserole from In the Kitchen with Audrey
• Basic Lasagna from Fast Food 2 Fresh Food
• Italian Sausage and White Bean Bake from Girlichef
• Spanish Chicken with Chorizo and Potatoes from Crispy Bits n Burnt Ends
• Turkey and Vegetable Pasta Bake from Gotta Get Baked
• Baked Salmon with Cucumber Salad from The Urban Mrs.
• Enchilada Pasta Casserole from Dinners Dishes and Desserts
• Spaghetti Pizza Bake from Small Wallet Big Appetite
• Gluten Free Spaghetti Squash with Pancetta from No One Likes Crumbley Cookies
• Cabbage Koftas from Soni's Food
• Bowtie Marinara with Goat Cheese from Family Foodie

Warming Soups and Sides:

• New England Clam Chowder from The Meltaways
• 3-Bean Chili Borracho from La Cocina de Leslie
• Italian Wedding Soup from Hezzi-D's Books and Cooks
• Soul Warming Butternut Squash Soup from Cupcakes and Kale Chips
• Creamy Tomato Soup with Grilled Cheese "Croutons" from Damn Delicious
• Corn Basil Handpies from Vintage Kitchen Notes
• Manhattan Clam Chowder from Noshing with the Nolands
• Comforting Broccoli Cheese Soup from Juanita's Cocina 
• San Antonio Chicken Tortilla Bake from The Weekend Gourmet
• Peruvian Steak and Potato Stir-fry from Hip Foodie Mom 
• Simple Southern Red Potato Salad from Mama Mommy Mom
• Homemade Chicken Soup from Daddy Knows Less
• New Orleans Red Beans and Rice for Those in Need from The Catholic Foodie
• Bread in a Jar from Pippi's in the Kitchen
• Sweet and Sassy Pineapple Stuffing from In the Kitchen with KP

Sweet Endings:

• Pound Cake Loaf from Magnolia Days
• Fall Apple Pie from Cravings of a Lunatic
• Dairy-free Marble Cake {Marmorkuchen} from Galactopdx
• Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing from The Realistic Nutritionist
• Orange Pound Cake from Basic n Delicious
• Spicy Gingerbread with a Mocha Glaze from Daily Dish Recipes

I enjoy making this spaghetti squash dish for friends when they come over in the fall or early winter. It's full of flavor and an enjoyable dish to sit down and relax while eating.

Cook Time 45 minutes
Ingredients
1 spaghetti squash
olive oil
salt and pepper
2 tbsp butter
4 oz pancetta, chopped
1 yellow onion, chopped
5 porcini mushrooms, chopped
1/2 tsp cinnamon
1/4 tsp chili powder
1/2 tsp garlic powder
1/4 tsp mustard
1 tsp thyme
1/2 bottle of white wine

Steps
Preheat an oven to 375F.

Line a baking sheet with aluminum foil. Cut the squash in half, and scoop out all the seeds and stringy parts. Lightly dress with olive oil, salt, and pepper, and place the cut sides down on the baking sheet. Bake in the oven for 45 minutes, or until a fork easily pierces the squash.

While the squash cooks, brown the pancetta in the butter over medium heat. After about 5 minutes, once the pancetta has browned, add the onions and mushrooms. Cook until the onions are tender, and about to caramelize. This will take between 5-10 minutes. Add the cinnamon, powders, mustard and thyme. Stir until combined. Over the course of about 20 minutes, slowly add the white wine to the mix to create a sauce, stirring occasionally. Reduce to low heat.

Once the squash is done, remove it from the oven. Use a fork to shred the insides into spaghetti strands, and add to the sauce. Gently toss the squash in the sauce, and serve while it is hot.