Prawns in Parma Ham with a Goats Cheese Farce on Spaghetti Squash

Prawns on Speghtti Squash

There is something special in the way parma ham and prawns go together. This dish is easy to prepare and certainly worth the effort, and the goats cheese adds a depth to the flavour.

6 Portions
Prep: 20 minutes
Cook: 30 minutes


Spaghetti Squash

  • 1/2 a 1.2-1.5kg spaghetti squash, seeds removed
  • 2 tbsp pesto Sauce
  • 6 tbsp extra virgin olive oil
  • Maldon salt, crushed and freshly ground pepper


  • 18 prawns (uncooked), peeled with tails attached
  • 120g soft goats cheese
  • 18 small basil leaves
  • 2 tbsp pesto sauce (optional)
  • 6 medium slices of Parma ham
  • 2 tbps olive oil

Baby Spinach Salad

  • 120g baby spinach leaves, washed and trimmed
  • 6 plum tomatoes or vine ripened, diced
  • 2 tsp balsamic vinegar
  • 1 tbsp virgin olive oil
  • Maldon salt and freshly ground pepper

To Serve

  • 2 tbsp Parmesan Shavings


  1. Spaghetti Squash:Place the spaghetti squash in a large saucepan skin side up and pour water over it so that it just covered. Bring the water to the boil then reduce to a steady simmer. Cover and leave it to cook for 20 minutes until the flesh is tender. Remove it from the water and set aside to cool slightly. In a saucepan pour the olive oil and place it over a moderate heat, when hot stir in the pesto and remove from the heat. With a fork shred the strands from the squash and place it in a bowl. Pour the pesto over it and with two forks incorporate it lightly through the spaghetti squash.
  2. Prawns:With a small sharp knife cut along the centre of the top of the prawns where the vein runs (remove vein) and cut 3/4 through leaving them whole and open them up and place them on a plate or tray. Rub the cut centre with the pesto and place a small teaspoonful of goats cheese along the centre and cover it with the basil leave. Slice the Parma ham into 3 width wise and wrap it around the prawns covering the goats cheese with the loose sides at the bottom. Leave the tails uncovered. Cover the prawns and place them in the refrigerator until ready to cook. To Cook the prawns place them on a tray with filling sides facing up and put them under a moderately high grill and cook them for 5-7 minutes. The Parma ham should be slightly crisp and the prawns pink when cooked. Set them aside in a warm place until ready to serve.
  3. Salad:Place the spinach leaves in a bowl with the tomatoes and toss them together. When ready to serve dress the with the balsamic vinegar and olive oil and a little seasoning and toss them together lightly.
  4. To Serve:In the centre of 6 plates place the spinach salad. Swirl strands of spaghetti squash on the spinach to make a bed for the prawns. Place 3 prawns onto each serving of the spaghetti squash. Place a few shavings of Parmesan on and around the prawns and serve.