Warm and satisfying, this dish is the ultimate comfort food. With just the right amount of creaminess and zest, you’ll be cosying up on the couch to enjoy it in no time. It’s also got one of our most popular toppings – lemon and garlic pangrattato – to add that extra hit of flavour and some crunch!
Always refer to the product label for the most accurate ingredient and allergen information.
light cooking cream(ContainsMilk)
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 220ºC/200ºC fan-forced. Bring a medium saucepan of salted water to the boil. Cut the yellow squash into 2cm wedges. Place the squash on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until lightly golden, 15-20 minutes.
While the squash is roasting, finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Finely chop the parsley. Thinly slice the pear. Cut the bacon into 1cm pieces. In a medium bowl, combine the balsamic vinegar, honey, a small drizzle of olive oil and a pinch of salt and pepper. Set aside.
Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the saucepan.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
While the pasta is boiling, heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest and 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, add the parsley and season with a pinch of salt and pepper. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook until golden, 5-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Reduce the heat to medium and add the light cooking cream, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people), 1/2 the baby spinach leaves and a pinch of pepper and cook until slightly thickened, 1-2 minutes. Remove from the heat and gently stir through the spaghetti, grated Parmesan cheese, roasted squash and a squeeze of lemon juice. Season to taste with salt and pepper.
TIP: If the sauce looks too thick, add a splash of the reserved cooking water to loosen.
Add the pear and remaining baby spinach leaves to the bowl with the salad dressing and toss to combine. Divide the creamy bacon and roast squash spaghetti between bowls. Top with the lemon and garlic pangrattato. Serve with the spinach and pear salad.