Shelley Ball Recipe

Spaghetti Squash with Ham and Peas

By Shelley Ball moondanz


Recipe Rating:
 1 Rating
Serves:
8
Prep Time:
Cook Time:

Shelley's Story

I have been on the hunt for this recipe for a long time, and I recall the one I read some time ago had mayonnaise in it. The one I found on the net didn't. I made it tonight for dinner and it was very good, but I had to add my touch :) The recipe I found called for parmigiano cheese and I had some shredded cheese (shredded Italian blend of 5 cheeses) and wanted to add onion, too. And so I did. I hope you enjoy. Sorry I don't have a camera to take a pic, so I hope a reader out there will make and photograph for us :)

Ingredients

1
spaghetti squash
1/3 c
butter
Find more recipes at goboldwithbutter.com
3 clove
garlic, minced
1/2 c
diced onions
1/2 c
half and half
8 oz
diced ham
2 c
frozen peas
1/2 c
shredded italian cheeses (or can substitute parmagiano)
salt and pepper to taste
1/4 c
shredded cheese to top the dish

Directions Step-By-Step

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.

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