The Open Line

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Saturday, September 22


1 medium spaghetti squash, halved and seeded

2 tbsp olive oil, divided

1-1/2 tsp salt, divided

2 cups diced country ham

2 cloves garlic, minced

2 cups heavy whipping cream

1 tbsp flour

1 tbsp chopped fresh sage (or half that if using dried)

½ tsp ground black pepper

Preheat to 400 degrees.  Brush the cut sides of the squash with 1 tbsp oil.  Sprinkle with 1 tsp salt.  Place cut side down on rimmed baking pan that has been sprayed.

Roast until tender – 45 to 50 minutes.  Let cool slightly.  Scrape out the meat of it.  In large skillet heat the remaining 1 tbsp oil.  Add ham and cook til crispy.  Remove ham using slotted spoon.  Add garlic and cook about 1 minute.  Whisk in the cream, flour, sage, pepper and remaining half tsp salt.  Cook, stirring constantly, until thick,. About two minutes. Stir in squash and ham.  Garnish with additional sage if desired.


Ice the glass. 

1 shot Crown Apple

Fill to nearly the top with apple cider and top with ginger ale.

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