Coal Miner's Spaghetti

Easy and quick enough for a week night meal, this Spaghetti Squash recipe warmed and filled us up. You'll want to start cooking the squash ahead of time.

Adapted from Rachael Ray
Spaghetti Squash Prep

• Simply cut it in half and bake it at 350 for 45 minutes. When cool, using a spoon, gut out the seeds. Then using a fork, twist out the sides of the squash. It looks just like spaghetti!

Ingredients:

• 1 medium spaghetti squash, cooked and twisted out
• 2 tbsp olive oil
• 1/2 cup white wine (or natural chicken broth)
• 1/4 boiling water
• 8 oz proscuitto, chopped
• 4 cloves garlic, chopped (miced is fine, too)
• 1/2 tsp crushed red pepper flakes
• 2 egg yolks
• handful parsley
• salt and pepper to taste

Directions:

• In a large skillet warmed to medium, saute proscuitto in 1 tsp olive oil until it browns, about 3-5 minutes. Add remaining olive oil, garlic, and crushed red pepper flakes and saute 2 minutes. Add wine to the pan and reduce by half, about 1 minute.

• Meanwhile, in a separate bowl, beat together egg yolks and while whisking vigorously, stir in boiling water.
• Add spaghetti squash, egg mixture, parsley, salt and pepper, and toss 2 minutes. Garnish and serve.