Spaghetti Squash & Crispy Prosciutto with Tomatoes & Soft-Boiled Eggs

Spaghetti Squash & Crispy Prosciutto with Tomatoes & Soft-Boiled Eggs

Delicate, savory, and crisp!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 3 oz cheese
  • salt
  • black pepper
  • 2 egg
  • 2 tbsp butter
  • oil
  • 1 tsp oil
  • 1 spaghetti squash
  • 4 oz water
  • 2 clove garlic
  • 2 scallion
  • 4 oz tomato
  • 0.3 tsp red pepper flakes
  • 3 oz prosciutto
  • Step 1

    Step 1

    Garnish with the sliced green tops of the scallions and parmesan.

  • 0.25 cup cheese
  • Step 2

    Divide the finished spaghetti squash between two serving dishes and top with the crisped prosciutto and seasoned eggs.

    Step 3

    When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

  • salt
  • black pepper
  • Step 4

    Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process.

    Step 5

    Carefully add the eggs to the pot of boiling water and cook.

  • 2 egg
  • Step 6

    Fill pot to water and bring to boil.

    Step 7

    Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the butter is melted.

    Step 8

    Add the squash strands, butter, and mascarpone to the pan. Season with salt and pepper.

  • 2 tbsp butter
  • 2 tbsp cheese
  • salt
  • black pepper
  • Step 9

    Using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins.

    Step 10

    Transfer the cooked squash to a large bowl to cool slightly.

    Step 11

    Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Place in oven to roast.

    Step 12

    Place an oven rack in the center of the oven; set temperature to 450°F.

    Step 13

    Drizzle the cut sides with olive oil; season with salt and pepper.

  • salt
  • black pepper
  • oil
  • Step 14

    Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds.

  • 1 spaghetti squash
  • Step 15

    Add water. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat.

  • 0.5 cup water
  • Step 16

    Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and combined.

    Step 17

    Add the sliced white bottoms of the scallions, chopped garlic, halved tomatoes, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

  • 2 clove garlic
  • 2 scallion
  • 4 oz tomato
  • 0.25 tsp red pepper flakes
  • Step 18

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add olive oil).

  • 1 tsp oil
  • Step 19

    Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Step 20

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy.

  • oil
  • Step 21

    Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.

  • 3 oz prosciutto
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