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:
- Turn oven to 400 degrees.
- Put spaghetti squash in the microwave on high for 10 minutes.
- Take squash and cut in half, take out the seeds, then put it on a pan cut side down.
- Cook in preheated 400 degree oven for 35 minutes or until the squash separates easily with a fork.
- In a large sauce pan put in olive oil then saute your onions, peppers, basil, salt, pepper, ham and garlic.
- Once onions are transparent deglaze your pan with the white wine, then add your butter. Set to the side.
- 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. - 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