Ingredients:

  • 1 medium spaghetti squash (about 2 lbs/900g)
  • 1 tablespoon olive oil (plus extra for drizzling)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 slices prosciutto
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream (240ml)
  • ½ cup grated Parmesan cheese (about 2 ounces/60g), plus extra for serving
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise, scoop out the seeds. Drizzle with olive oil, season with salt and pepper. Place cut-side down on baking sheet (lined with parchment if using).
  2. Roast for 45-55 minutes, or until easily pierced with a fork.
  3. While squash roasts, cook prosciutto in a dry skillet over medium heat until crispy. Remove and set aside to cool, then crumble.
  4. Melt butter in the skillet. Add garlic and cook until fragrant. Stir in heavy cream, Parmesan cheese, nutmeg, and red pepper flakes (if using). Simmer until slightly thickened.
  5. Once squash is cool enough to handle, shred the flesh with a fork, creating spaghetti-like strands.
  6. Toss the spaghetti squash with the creamy parmesan sauce. Season with salt and pepper to taste. Garnish with crispy prosciutto and fresh parsley. Serve immediately, with extra parmesan if desired.