Ham leftovers with spaghetti squash

• 1 cooked spaghetti squash (see recipe)
• 4 tbsp butter
• 1 tsp minced garlic
• 1 1/2 cups cubed ham
• 2 cups cooked green peas
• 3/4 cup light cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped parsley
• 1/2 tsp each of salt and pepper
• 1/4 cup chopped pimientos

In a large saucepan, melt butter over low heat. Add garlic and cook for about two minutes until golden. Increase heat to medium, stir in ham and peas and cook for another minute. Stir in the rest of the ingredients and heat thoroughly but do not boil. Add in spaghetti-like strands of squash and toss well. Spoon mixture into the squash shells to serve.