- Preheat oven to 400°. On a rimmed baking sheet, place spaghetti squash, cut side up, and brush with 1 tbsp of the olive oil. Season liberally with salt and pepper. Bake until tender and easily flaked with a fork. Allow to cool and scrape the squash with a fork to remove in long strands.
Roasted Red Pepper Sauce:
- Heat remaining olive oil in a medium sauté pan over medium heat. Add onion and sauté until softened and slightly caramelized. Add garlic and cook for an additional 2 minutes.
- Add onion and garlic mixture to a blender. Add roasted peppers, red pepper flakes, sunflower seeds and red wine vinegar. Puree until smooth and season to taste with salt and pepper.
- Add roasted red pepper sauce back to sauté pan along with ham and fresh basil. Cook until warmed through and add reserved spaghetti squash. Stir to combine and top with shaved pecorino.