Remove the little cap on each of the golden apples on the side of the tail.

Remove seeds.

Place the golden apples in the basket of a steam cooker and cook about 15 min.

Once cooled hollow out the squash flesh to retrieve and use the skin for stuffing.

Mash the flesh recovered using a fork 
The fry in butter.

Pour the sauce bagnetto (amount as desired) and cream and mix.

Season with salt, pepper, nutmeg, chopped parsley and crushed garlic.

Simmer all within minutes.

Stuff mini squash with this mixture. 
Place on spaghetti.

Add a little butter and put in the oven about ten minutes.