Spaghetti Squash With Ham And Peas Recipes

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.

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.

Steps:

• Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
• Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.