I never thought I would say a Spaghetti Squash recipe was amazingly delicious!

But this low carb gluten-free dish tastes incredible. I guess it’s all the scrumptious ingredients 🙂 

Nothing tastes better than

 fresh Parmesan cheese, ham and a lot of butter!!!!! You can’t even tell you are eating a vegetable. Plus this recipe is so easy to make. I wish I had tried this recipe a long time ago. Take a look at my video, ingredients, recipe, and wine recommendation below.   Then just try it 🙂

Ingredients:

• 1 spaghetti squash
• 1 cup of diced ham
• 1 cup Parmesan cheese
• 3/4 stick of butter
• 2 tablespoons of olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried Basil
• 1/2 cup white wine
• 1 tablespoon garlic
• 1 tablespoon red pepper spread or 1/2 cup chopped red peppers
• 1 diced onion.

Directions:

1. Turn oven to 400 degrees.
2. Put spaghetti squash in the microwave on high for 10 minutes.
3. Take squash and cut in half, take out the seeds, then put it on a pan cut side down.
4. Cook in preheated 400 degree oven for 35 minutes or until the squash separates easily with a fork.
5. In a large sauce pan put in olive oil then saute your onions, peppers, basil, salt, pepper, ham and garlic.
6. Once onions are transparent deglaze your pan with the white wine, then add your butter. Set to the side.
   
   
7. When your squash is done take a fork and separate the squash into pieces, it should fall into
   spaghetti like pieces easily, if it doesn’t put it back into the over for another 5 minutes until it’s tender.
8. Add your spaghetti squash pieces to the pot with your sauce, then add the Parmesan cheese.

Wine- I paired this with Flying Foxes Red table wine, $17 and delicious, off-dry, it’s fruity & just enough sweetness to off-set the tannins, it’s a blend of Cabernet Franc and Merlot. It’s smooth so both red and white wine drinkers will like it!

Cheers – Carrie