Roasted Spaghetti Squash & Crispy Prosciutto

Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high.Wash and dry the fresh produce. Using a sharp, sturdy knife, cut off the top and bottom of the squash to create a flat surface; turn the squash upright. Starting at the top, slice downward to halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper. Line a sheet pan with foil. Transfer the prepared squash to the foil, cut side down. Roast 25 to 35 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the roasted squash to a large bowl to cool slightly.

Meanwhile, stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. 

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

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

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add 1 tablespoon of olive oil). Add the chopped shallot, 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. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat. 

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into the bowl; separate any clumps. Discard the skins. To the pan of sauce, add the squash strands, butter, and mascarpone; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the butter is melted. Serve the finished spaghetti squash topped with the crisped prosciutto and seasoned eggs. Garnish with half the parmesan (you will have extra). Enjoy!