Spaghetti Squash Alfredo with Prosciutto and Asparagus

• 2 small spaghetti squash (about 1 1/2 pounds each)
• 1 tablespoon olive oil, plus more for brushing the squash
• 3 oz. thinly sliced prosciutto, cut into ribbons
• 1 shallot, minced
• 1 tablespoon chopped fresh thyme
• 1/4 cup white wine
• 1 cup light cream
• 1/2 cup heavy cream
• tiny pinch of grated nutmeg
• 1 teaspoon salt
• pinch pepper
• 1 1/2 cups chopped asparagus (1/2" medallions, stalks only)
• 1/4 cup grated parmesan cheese
• chopped parsley, for garnish

-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.