Ingredients:
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1/2 spaghetti squash per person
1/4 cup cooked ham chunks per squash half
1/2 cup cooked peas
1/2 beaten egg yolk per squash half
1/4 cup cream per squash half
1/4 cup Parmesan cheese per squash half
Instructions:
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Cook and drain the squash. Separate out the spaghetti strands, handling
the shells carefully so they do not tear. Set the shells aside to
drain. In a bowl mix together the strands of spaghetti squash with the
rest of the ingredients. Mound this mixture back into the squash halves
and microwave or bake until heated through.
Notes:
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Since I was growing spaghetti squash last year - I planted three which
was a big mistake - those vines are incredibly prolific - the need to
find things to do with them turned critical pretty fast. Here is my
list:
1. Cooked spaghetti squash has a "noodle-like" quality which makes it a
good addition to lots of soups.
2. Eat the seeds. They are great raw and even better dried and lightly
salted and toasted (similar to pumpkin seeds).
3. Eat as a side dish vegetable with appropriate herbs, butter,
cheese... (Incidently, the best way to cook spaghetti squash is in the
Microwave -1/2 squash, cut lengthwise, covered and vented for about 8
minutes on Hi).
4. I had so much of the stuff around that I got out all my old zuchinni
recipes and tried using finely chopped spaghetti squash instead of
zuchinni in all those cake and loaf recipes...worked like a charm.
5. Spaghetti squash can be sliced in chunks and eaten raw, either added
to salads or with a dip.
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