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Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite "pasta" not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

Spaghetti Squash with Ham, Peas & Cream Sauce #recipe A delcious #glutenfree alternative to pasta! MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
 1 spaghetti squash (about 4 cups of cooked squash)
 3 tbsp olive oil
 1 large shallot (1/3 cup) finely chopped
 2 garlic cloves, smashed and minced
 1 cup heavy cream
 splash of dry white wine
 1 cup green peas, fresh or frozen
 5 ounces sliced boiled ham, cut into strips
 1 tsp salt
 1/2 tsp ground black pepper
 1/8 tsp ground nutmeg
Cook the spaghetti squash
1

Poke several holes in the skin of the squash with a sharp knife.

2

Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.

3

Remove squash from the microwave and let it cool for several minutes before you handle it. When it's cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.

Make the Sauce
4

Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.

5

Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.

6

Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

Ingredients

 1 spaghetti squash (about 4 cups of cooked squash)
 3 tbsp olive oil
 1 large shallot (1/3 cup) finely chopped
 2 garlic cloves, smashed and minced
 1 cup heavy cream
 splash of dry white wine
 1 cup green peas, fresh or frozen
 5 ounces sliced boiled ham, cut into strips
 1 tsp salt
 1/2 tsp ground black pepper
 1/8 tsp ground nutmeg

Directions

Cook the spaghetti squash
1

Poke several holes in the skin of the squash with a sharp knife.

2

Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.

3

Remove squash from the microwave and let it cool for several minutes before you handle it. When it's cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.

Make the Sauce
4

Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.

5

Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.

6

Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

~ Marla Meridith

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