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Spaghetti Squash Extraordinaire
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¼ cup margarine
6 cups hot, cooked and drainedd spaghetti squash. Retain squash shell, if desired
¾ cup ham stripps, optional
½ cup cooked peas
1 can sliced mushrooms
2 beaten egg yolks
1 cup whipping cream
1 cup Paresean cheese
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Mix margarine in squash until melted. Fold in ham, peas and mushrooms. Whisk egg yolks and cream together and mix into squash. Stir in half the Parmesean cheese. Mound squash mixture into half squash shell or casserole dish, cover with vented plastic wrap and microwave on high for 7 to 10 mins, tossing twice, until sauce thickens. Top with remaining Parmesean cheese.
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