Prep: 10 minutes | Cook: 50 minutes | Total Time: 1 hour

Preheat oven to 400˚F. Drizzle squash halves with half of the olive oil and season with half of the salt and pepper. Bake cut-side down on parchment paper–lined baking sheet for 50 to 55 minutes or until tender. Let cool slightly. Using fork, scrape out strands of spaghetti squash.

Meanwhile, heat remaining oil in large skillet set over medium heat; cook pancetta for about 3 minutes or until golden brown. Stir in tomatoes, red peppers, garlic, oregano and remaining salt and pepper. Bring to boil; reduce heat and simmer for 3 to 5 minutes or until thickened.

Toss sauce with strands of spaghetti squash. Transfer to serving plate; sprinkle with cheese and parsley.

Tip: Add a pinch of hot pepper flakes to the sauce for a spicy addition.