Hopefully, this dish (outside of an upcoming one for Mongolian beef) will be the last that I share using Iphone pictures. I know that taking food pictures on an Iphone or Ipad is possible, however, I simply am too picky to like the quality that they produce. On a completely different note, I am very excited (as always) to share today’s recipe. Before I got sick, spaghetti squash was a mystery to me, yet once we (i.e. me and spaghetti squash) were introduced, I have never stopped loving it. I find it truly incredibly that God created such a vegetable that when cooked, turns into spaghetti. It makes you think those that created pasta were simply copying the characteristics of the vegetable itself. Anyways, due to the slightly sweet, yet mild taste of the spaghetti squash, there is absolutely no wrong way to prepare it. The only downfall, just like regular pasta, is over-cooking it, which yields in a slightly mushy texture. That being said, it seems that every squash is different, and you don’t really know what you are getting until it is cooked and you are sitting down to eat your meal. However, today’s recipe is one that is great even if you do happen to mess it up, as the flavors of mushrooms, leeks, and ham, all come together to create a dish so tasty that no one even realizes what they are eating (in a good way). My family thought it was great as a side dish, though it was equally enjoyed as a lunch as well. In the end, this dish will certainly convince you to continue making spaghetti squash time and time again.
Mushroom, Leek, and Ham Spaghetti Squash
- 1 small spaghetti squash (1 – 1 1/2 lb)
- 1 cup leeks – sliced
- 1 cup mushrooms – chopped
- 1 cup organic ham – chopped *Omit ham if making as a side dish
- 6 garlic cloves – crushed and chopped
- 1 tbsp white wine
- 1 tsp sea salt *If using ham, reduce salt to 1/2 tsp
- 1/2 tsp dried basil
- 2 tbsp lard
- Preheat oven to 375 degrees.
- Cut spaghetti squash in half lengthwise.
- Scoop and discard seeds, placing the spaghetti squash flesh side down in a baking pan.
- Once preheated, place squash in the oven and bake for 30-45 minutes *Time will depend on how big your squash is.
- After the squash is soft to touch and browned on top, remove the baking pan from the oven and set aside to cool.
- In a large skillet, heat lard over medium low heat.
- Once hot, add in chopped mushrooms, garlic and leeks.
- Place the lid over the skillet, allowing the vegetables to sweat for five minutes.
- Once the mushrooms have browned, add in ham, white wine, and sea salt, stirring to incorporate.
- Turn the heat to low, allowing the mixture to cook for another 5 minutes.
- While the mixture is finished cooking, flip the spaghetti squash over and use a fork to gently scrape the flesh away from the skin into long pasta-like strands.
- Turn the heat off, and add in the spaghetti squash, stirring till everything is fully incorporated.
- Scoop into a serving dish and serve as a side dish or main course.
This dish can serve as either a side dish, or a main course.
If making into a side dish, simply omit the ham and add an extra 1/2 tsp of sea salt.
Romans 11:33 “Oh, the depth of the riches and wisdom and knowledge of God! How unsearchable are his judgments and how inscrutable His ways!”
[…] Roasted Broccoli Crispy Baked Collard Chips Veal Cheek and Greens Bacon Balsamic Wrapped Asparagus Mushroom, Leek, and Ham Spaghetti Squash Cauliflower, Spinach, and Bacon Soup – Salix is Me Fennel Spinach Soup – Healing Family […]
[…] Mushroom, Leek, and Ham Spaghetti Squash from Beyond the Bite […]