1 clove garlic, chopped
2 tablespoons olive oil, or to taste
1/2 tablespoon dried basil seasoning -- use at will to see the ingredient
1 tablespoon rosemary
salt and pepper to taste
1 pound spaghetti squash, cut into 1/2 inch pieces
3 tablespoons pancetta cheese, cut into 1/2 and 1/2 inch cubes
In a small bowl, combine garlic, olive oil, basil seasoning, rosemary, salt and pepper. Heat olive oil, basil seasoning and rosemary in five-quart saucepan until boiling, 75 to 100 minutes. Remove from heat, and drain.
Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash in a large bowl and slice into 1/4 inch slices. Cook spaghetti squash in boiling oil in pan until heated through (do not cook inside).
Heat oil skillet over medium heat, throw spaghetti squash into hot oil and mix in pancetta cheese. Cook about 5 minutes, until tomato mixture thickens. Transfer spaghetti squash to a large baking dish.
Bake for 30 minutes in preheated oven.