-Preheat your oven to 400 degrees.
-Halve the spaghetti squash lengthwise; remove seeds with a spoon.
-Brush the cut surface of the spaghetti squash with olive oil. Place face-down on
a baking sheet and roast for 35 minutes, until tender and the flesh separates easily
into strands when scraped with a fork.
-While the squash is roasting, prepare the sauce. In a large skillet, heat the olive oil
over medium heat. Add the prosciutto ribbons. Stir until just starting to crisp,
about 2 to 3 minutes. Remove prosciutto onto a paper towel to drain.
-Measure the light and heavy creams into a microwave-safe measuring cup and
heat on HIGH for two minutes. Stir after heating.
-While the cream is heating, add the minced shallot and chopped thyme into the
skillet. Saute just until the shallot is softened and beginning to brown, about 2
minutes. Stir in the wine, scraping up any browned bits from the bottom of the skillet.
-Add the warmed light/heavy cream, nutmeg, salt and pepper. Increase heat to
medium/high. When sauce begins to boil, reduce to a simmer and stir until
thickened, about 2 to 3 minutes.
-Stir in the asparagus and parmesan cheese. Keep the sauce warm over low heat,
stirring occasionally, until the squash finishes roasting.
-To serve: keeping the squash in its shell, scrape with a fork to separate the flesh into
strands. Top with 1/2 cup of the sauce. Sprinkle with the crispy prosciutto and
top with chopped parsley.