Spaghetti with Spaghetti Squash and Pancetta

Ingredients

• 1 spaghetti squash, about 2 pounds
• 3 tablespoons olive oil, divided
• Kosher salt + freshly ground black pepper
• 1 pound spaghetti
• 4 ounces thick-cut pancetta or bacon, cut into cubes
• 1 small onion, chopped (about 1 cup)
• 1 tablespoon finely chopped fresh sage
• 1/4 teaspoon red pepper flakes, or to taste
• 2 tablespoons diced preserved lemon peel (from about 1/2 a large preserved lemon)
• 1 cup finely grated pecorino romano (parmesan can be substituted), plus more for serving

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