Prosciutto Spaghetti

Servings 4 Serves


  • 1 large spaghetti squash halved lengthwise and seeds removed
  • 2 tablespoons ghee or use coconut oil
  • 1 medium onion chopped
  • 3 cloves garlic pressed
  • 3/4 pound prosciutto chopped
  • 1 14.5-oz. can diced tomatoes
  • 14 ounces tomato sauce
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano


  • Preheat oven to 375 degrees.
  • Place spaghetti squash on a baking sheet, cut sides up. Bake for 30 minutes or until tender. Remove from oven and set aside to cool slightly.
  • Meanwhile, prepare sauce: Melt the ghee (or coconut oil) in a large skillet over medium-high heat. Add onion, garlic and prosciutto and cook and stir for 3 minutes. Add remaining ingredients (tomatoes through oregano).
  • Bring mixture to a boil then reduce heat and simmer for 10 minutes. Using a fork, scrape the squash into long, thin (spaghetti-like) strands.
  • Serve sauce over squash. Enjoy!


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and avocado, tossed with Leanne’s Basic Vinaigrette.
NUTRITION: per serving: 309 Calories; 14g Fat; 28g Protein; 19g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 3726mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat. Points: 8
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