Spaghetti Squash With Ham And Peas Food

SPAGHETTI SQUASH WITH HAM AND PEAS

Steps:

• 1. Prep: Bake squash at 375 for an hour and let cool. Once cool slice in half and clean out the seeds. With a fork remove the "spaghetti" and place in a bowl to use later. And save the squash shells, too.
• 2. In a pan melt the butter and lightly brown the garlic (about a minute or two), then add the onion and cook until translucent. Stir in the half and half until heated through and add the diced ham, until heated, then stir in the frozen peas 1/2 cup at a time. When heated through (about 3-5 minutes) add in the shredded cheeses (or parmigiano as an alternative)and salt and pepper to taste. Now mix the ham and peas into the squash "noodles" and put back into the squash shells. Top with more cheese (about a small handful) and microwave for 2-3 minutes or until additional cheese is melted.

SPAGHETTI SQUASH ALFREDO WITH PANCETTA AND PEAS

Steps:

• Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
• Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
• Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.

PROPERLY PREPARED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350-375.
• Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
• Place halves onto an oven safe cooking dish face up.
• Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
• Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
• Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
• Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
• Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
• Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
• WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
• If you ever had it served this way you know what I mean.
• You can also take any leftovers and add a little bit of flour, and make into patties and fry.

PEAS 'N' CHEESE SQUASH SPAGHETTI

Steps:

• Halve the squash and place cut side up on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
• Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes. Using a fork, scrape the strands of squash into the marinara and peas.
• Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat. Stir in the ricotta and season with salt and pepper. Divide among 4 bowls and top each portion with some of the parmesan.

BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
• Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.