Spaghetti Squash Carbonara - cooking recipe

Ingredients

1 small spaghetti squash, 2 1/2 to 3 pounds, halved lengthwise
2 Tbsp. vegetable oil
1 Tbsp. butter or margarine
4 ounces smoked ham, cut in julienne strips (about 1 cup)
1 small onion, chopped
1 medium clove garlic, minced
2 ounces fresh snow peas, cut in julienne (about 1 cup)
1/4 cup diced red bell pepper
3 large eggs
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper

Preparation

Scoop seed from squash.
Place halves, cut-side-down in 1/2 inch water in a 9 x 13 baking dish.
bake in preheated 350\u00b0 oven 35 to 40 minutes, until squash is tender.
Meanwhile, in a medium skillet heat oil and butter over medium heat.
Saute ham, onion and garlic until onion is soft.
Add snow peas and red pepper. Saute 2 minutes, stirring occasionally.
Remove from heat. In a large bowl beat eggs with cheese until blended.
Turn cooked squash halves cut-side-up. With fork pull out strands of squash. Work carefully so as not to tear the squash shell.
Add hot squash to egg mixture. Toss well.
Add warm ham-vegetable mixture.
Toss well. Spoon squash into shell. Serve with freshly ground black pepper, if desired.
Makes 2 servings.