Prosciutto and Pear Spaghetti Squash

(Free of wheat, gluten, eggs, dairy, corn, soy, nuts)
 
During the holiday season there are gatherings to attend, parties to host and a healthy lifestyle to maintain. It can be difficult to trust that there will be something you can eat at a particular event or that your guests will enjoy your healthy cooking. 

I recently attended a holiday party where I was asked to bring a side dish. I began to rack my brain for something festive, unique, delicious and on my diet to make. I had a spaghetti squash that needed attention yet was leaning towards a pear and cheese wrapped in prosciutto appetizer I saw in a magazine. In the end, I combined the two creating a delectable combination of flavors which also fit perfectly into my diet and was almost too easy to make.

The fruit and meat combination provides a sweet and salty euphoria for the tongue while the texture of the spaghetti squash hints towards filling pasta without the carbs. The fat from the prosciutto combined with the olive oil tricks your taste buds into believing they are indulging in a rich butter concoction.

Ingredients:

(serves 6-8 as a side dish)

1 medium spaghetti squash

1 pear

8 pieces of prosciutto

1 tsp fresh rosemary minced

1 tsp thyme

1/2 tsp ground black pepper

3 Tbsp Olive Oil

Shredded Parmesan cheese (optional)

Preheat oven to 350 degrees.

Bake spaghetti squash in oven for 1 hour. Remove and let cool.

While you are waiting for the squash to cool, roll each piece of prosciutto lengthwise and then slice into small pieces. Once that is complete, dice the pear, being sure to remove it's seeds in the process.

 Heat a skillet with 1 Tbsp of oil over medium high heat. Add prosciutto, tossing often, until it begins to crisp (about 5-7 minutes). Reduce heat to medium and add the pear and spices, cooking until the pear is soft and golden brown (about 5-7 minutes). Remove from heat.

Once cooled, cut the squash lengthwise. Remove the seeds and toss in compost. Use a fork or spoon to scrape out the squash into a bowl. It will come out looking like thin strands of spaghetti.

Toss the squash with the prosciutto and pear mixture. Drizzle with the remaining 2 Tbsp of olive oil and sprinkle with Parmesan cheese (optional). Serve warm.

This unusual dish is perfect for your holiday gatherings or for something to instantly fill you with holiday cheer on your trips.

As Always,
Here's to Life, Love, Health and Happiness! Cheers!