Spaghetti-Squash with Pancetta and Sunflower Seeds

• One 2 1/4 pound-spaghetti squash, halved lengthwise and seeds scraped
• 1 tablespoon unsalted butter
• 2 ounces sliced pancetta, cut into 1/4-by-1-inch strips
• 1 garlic clove, minced
• Pinch of crushed red pepper
• Kosher salt
• 2 tablespoons freshly grated Pecorino Romano cheese
• 2 tablespoons shelled, roasted, salted sunflower seeds

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti squash and cover the squash with a small plate to keep it submerged.
3. Cook for 12 minutes, until tender.
4. Drain and let the squash sit cut side down in a strainer to cool slightly.
5. Using a fork, scrape the squash into strands.
6. In a large skillet, melt the butter.
7. Add the pancetta and cook over high heat, stirring frequently, until browned and crisp, about 6 minutes.
8. Add the garlic and crushed red pepper and cook until fragrant, about 30 seconds.
9. Add the squash, season with salt and cook until dry, about 5 minutes.
10. Stir in the cheese and sunflower seeds, transfer to a bowl and serve right away.

unsalted butter, pancetta, garlic, red pepper, kosher salt, freshly grated pecorino romano cheese, sunflower seeds

Taken from www.foodandwine.com/recipes/spaghetti-squash-with-pancetta-and-sunflower-seeds (may not work)