Cheesy Spaghetti Squash with Ham and Peas
Cheesy Spaghetti Squash with Ham and Peas it a giant plate of awesome. Creamy spaghetti squash, meaty ham and the pop of sweet peas. It's a marriage made in heaven!
Ingredients
- 2 triangles of White Cheddar Laughing Cow
- 1 oz Unsweetened Almond Milk
- 4 oz ham cut into cubes
- ⅔ cup frozen peas 93g
- 1 small spaghetti squash flesh about ~350g cooked
Instructions
- If your spaghetti squash is raw, pierce it a few times and place it in the microwave in 3-minute increments until it softens when pressed.1 small spaghetti squash
- While the spaghetti squash is cooking, mash the cheese wedges into the almond milk to make the "sauce." Set aside.1 oz Unsweetened Almond Milk, 2 triangles of White Cheddar Laughing Cow
- Once the squash is softened, cut it in half, scrape out the slimy seed part, and then flake the flesh out with a fork. Set aside.
- Heat a non-stick skillet over medium-high. Warm the ham and peas in the skillet. Add the spaghetti squash and toss it with the peas and ham. Pour the sauce mixture on top and toss until everything is coated and warmed through, about 2 minutes.4 oz ham cut into cubes, ⅔ cup frozen peas
- Enjoy!
Notes
- You could of course just use pre-cooked spaghetti squash that you have leftover. I just happen to have the perfect size squash to make this from a raw one.
- If you do you use a whole squash weigh out the flesh. It could vary greatly affecting the nutritional information.
- I've made this with Shirataki noodles in place of the squash and it's super yummy! If you are looking for a faster, easier meal.
- I buy thick cut "breakfast ham" or ask my deli department for 2-3 slices of whatever ham is on sale cut thick to make my cubes. It's great for dishes like this or this or omelets.
Nutrition
Calories: 350kcalCarbohydrates: 38gProtein: 29gFat: 9gFiber: 9gSugar: 16g
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