Spaghetti Squash with Tomatoes and Pancetta

Ingredients

2½ lbs. spaghetti squash
6 strips pancetta, coarsely
chopped
2 large tomatoes, seeded and chopped
2 cloves garlic
1/3 cup shredded Parmesan cheese
1/4 cup chopped, toasted walnuts
2 to 3 tbsp. snipped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30-40 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Using a fork, scrape spaghetti squash into strands; set aside.
3. Cook pancetta in a large skillet over medium-high heat for about 5 minutes or until crisp; remove from skillet. Add garlic; cook and stir 30 seconds. Add tomatoes; cook and stir for 2 minutes. Add spaghetti squash to skillet; cook, stirring frequently, for 5 minutes or until very hot.
   
4. Add pancetta, cheese, walnuts and basil and toss lightly.