Spaghetti Squash Straw and Hay

This is a great way to use up all the Spaghetti Squash in your garden. Also a great way to stretch your food bill. Cooks in the microwave so it won't heat up your kitchen in the summertime.



  • 1/4 cup butter or margarine
  • 6 cups hot cooked Spaghetti squash*
  • 3/4 cup sliced cooked ham strips
  • 1/2 cup cooked frozen peas
  • 1 (2.5 oz.) jar sliced mushrooms
  • 2 egg yolks beaten,
  • 1 cup whipping cream,
  • 1 cup grated Parmeasn cheese

*Use the spaghetti squash shell as a serving dish.


In a large bowl, stir butter or margarine into hot squash until melted. Fold in ham, peas,and mushrooms. In a small bowl, wisk egg yolks and cream until foamy. Slowly add cream mixture to squash mixture, mix well. Stir in half of the Parmesan cheese. Drain juices from the baking dish. Cover with vented plastic wrap. Microwave at full power (HIGH) for 7 to 8 minutes or until heated through and sauce has thickened, tossing twice. Serve topped with remaining cheese.


Serves 6.

How to cook Spaghetti Squash in the Microwave:

Split uncooked squash in half length wise, place squash flat side down in microwave safe baking pan with 2 inches of water. Microwave on HIGH for 8 to 10 minutes or until squash is done.

Source: HP Books, Microwave Cookbook, The Complete Guide by Pat Jester

By Kalene from Oregon City, Oregon


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