Spaghetti Squash with Pumpkin Chèvre


  • Pumpkin Spice Chèvre (7 oz)
  • 1 Spaghetti Squash
  • 2 tbsp olive oil
  • Salt, to taste
  • 1 cup pre-cooked diced Pancetta
  • 1 cup arugula
  • 1/2 tbsp diced sage
  • Sage to garnish


Preheat oven to 4000F.  Slice squash into quarters and scoop out seeds. Place squash on parchment paper, drizzle halves with the olive oil and season with salt.   Roast until tender, 45-50 minutes.  Use a fork to scrape out “spaghetti.”  Place squash in a bowl and add all remaining ingredients.  Stir; plate; garnish with sage.