3 lb. spaghetti squash
1 tbsp. butter
1/4 lb. Italian ham, cut in thin strips
1 c. frozen peas
1 c. heavy cream
1/4 c. Parmesan cheese, divided
Pepper to taste

Preheat oven to 350 degrees. Grease 13 x 9 inch baking dish. Cut squash in half and scoop out seeds. Bake, cut-side down, 45 minutes or until tender. Scrape squash out of shell and drain into colander.

In large skillet, melt butter. Add ham and saute for 1 minute. Add peas and cook another minute. Add pepper and cream; cook, stirring 2 to 3 minutes until cream thickens. Add cooked spaghetti squash; toss to blend. Sprinkle 3 tablespoons of Parmesan cheese and toss again. Spoon into serving dish and sprinkle with remaining cheese. Makes 8 servings. 200 calories each.