1/4 c. butter
6 c. cooked spaghetti squash
3/4 c. cooked ham strips
1/2 c. cooked peas
2 1/2 oz. jar drained sliced mushrooms
2 beaten egg yolks
1 c. whipping cream
1 c. grated Parmesan
1 shell spaghetti squash

In a large bowl, stir butter into hot squash until melted. Fold in ham, peas and sliced mushrooms.

In a small bowl, whisk egg yolks and cream until foamy. Slowly add cream mixture to squash mixture; mix well. Stir in half the Parmesan cheese. Drain juices from baking dish used to cook squash. Mound squash mixture into one of the squash shells in 9 x 13 inch baking dish. Cover with vented plastic wrap. Microwave on high for 7-10 minutes, or until heated through and sauce has thickened, tossing twice. Serve with remaining Parmesan cheese. Serves 6.