Slice the squash in half lengthwise. Scoop the seeds and membrane out of the squash. Place a piece of parchment paper on a full sheet pan. Spray the paper with pan spray. Save the seeds for garnishes.
Place the squash skin side up on the pan liner. Place the squash in a heated 325F convection oven. Cook until the edges of the squash become slightly soft. It needs to be cooked just long enough to scoop it from the skin. Be careful not to over cook. It needs to be firm and crunchy. Scoop the squash out of the skin using a large kitchen spoon. Place in a covered storage container and refrigerate until needed. (30 – 45 minutes depending on the size).
A La Minute:
Spread the softened butter on top of the rye bread and toast under a salamander or broiler until browned and crisped. (15 seconds)
Remove and reserve for plating.
To plate, pipe out a zig zag of the whipped ricotta down first.
Next add small piped rounds of the kale pesto.
Place small nested rounds of the spaghetti squash down.
Add the shaved prosciutto overlapping the squash.
Garnish with the oven roasted tomatoes, kale chips, toasted squash seeds and beet microgreens.