One of my favorite meals to make is “Prosciutto Peas and Pasta”. There are so many wonderful things about this meal that make it easy to love. First of all, its so quick and easy to make. Second, I usually have the ingredients already on hand at any given time. Third, prosciutto is SO good! If you’re not familiar with prosciutto, it is an Italian type of ham. Its sliced very thin and has a very nice salty taste to it.
Lately, I’ve been on a low carb kick and have been really trying to make modifications to my eating habits wherever I can. Tonight I was really stumped on what to make for dinner. I’ve eaten chicken, no joke, like five nights in a row. Please, no more chicken.
Thankfully, I had picked up a spaghetti squash at the grocery store last weekend. What better modification to a favorite meal than replacing pasta with spaghetti squash! Nothing makes me happier than to make something for dinner that I can be proud of. So proud, in fact, that I write a blog post about it!
“Pasta” aka Spaghetti Squash
There are lots of different ways to cook a spaghetti squash. The easiest one for me is to pop it into my Crock Pot with 2 cups of water and cook on high for 2 hours. This helps soften the squash so it’s easy to cut and scrape out.
In a medium size pan, add 2 tablespoons of olive oil and as many crushed garlic cloves as your palate can stand. For me, I never have fresh garlic on hand when I need it so I use minced garlic in a jar. It’s most definitely not the same but still gets the job done. I’m Italian and I LOVE garlic so I tend to dump a huge tablespoon or two into the pan.
Turn the burner on to heat the oil and garlic. When it starts sizzling, add the prosciutto into the pan. It will likely take around 10 minutes for the meat to brown and cook. Think bacon when determining if it’s cooked enough. Me? I like bacon super crispy so I tend to cook my prosciutto the same way.
Once you have cooked it to your liking, turn the heat off and leave pan on burner. This will give the meat just a few extra minutes to cook.
There isn’t really a whole lot I can say about peas. I mean, peas are peas, right? I’ve made this dish with frozen and canned peas and to me it tastes equally the same. In this case, tonight I used canned peas and cooked them on the stove in their “juice”. Normally if I use frozen peas, they’re the steamer kind and I microwave them in the bag they come in.
Everything is cooked and now all you have to do is toss them all together in a big bowl and enjoy! To make this tasty meal even better, I also like to top my bowl off with some freshly grated Parmesan cheese. Nom nom nom!! Enjoy!
12 oz- Prosciutto
1 -15 oz can Green peas
1 -medium size spaghetti squash
2 tbs -Olive oil
2 tbs- Garlic
Block of Parmesan cheese (optional)
1. Place spaghetti squash and 2 cups of water in slow cooker on high for 2 hours. You can make this the night before and refrigerate or start this part a few hours before dinnertime.
2. Pour 2 tablespoons of olive oil and 2 tablespoons (or more if you’d like!) of minced garlic into pan. Heat until sizzling.
3. Slice prosciutto into small cubes then add chopped prosciutto to heated oil and garlic. Cook until crispy on edges
4. Meanwhile, empty can of peas into small pot and heat peas in their own water on the stove.
5. Carefully remove spaghetti squash from slow cooker or remove from refrigerator. Cut in half and scoop seeds out.
6. Scoop out the “pasta” from the squash and put into medium size bowl.
7. Drain excess water from peas and add to bowl with squash.
8. Add prosciutto to bowl and toss gently.
9. Serve hot with melted Parmesan cheese topping or serve cold as a side dish with Parmesan cheese if desired.
|Per Serving||% Daily Value*|
|Total Fat 12.2g||16%|
|Saturated Fat 2.6g||13%|
|Trans Fat 0g|
|Total Carb 18.1g||6%|
|Dietary Fiber 5.5g||20%|
|Vitamin A 27% · Vitamin C 73%|
|Calcium 3% · Iron 16%|
|*Based on a 2,000 calorie diet|
|Recipe analyzed by|