Spaghetti with Acorn Squash, Ham and Bok Choy

Ingredients
1 acorn squash, halved and roasted until tender
(or 1/2 butternut squash)
2 small slices ham, about 1 cup
3 cloves garlic, minced
2 cups bok choy, rinsed and roughly chopped
Spaghetti for 2 people
butter or olive oil

Tools
Pot to boil spaghetti
Knife
Cutting board
Cookie sheet or roasting pan for squash
Short tongs

Method
Put pasta water on to boil.
I skipped right to the part where the squash was already roasted in the ingredients list, but if you need to, cut it in half, seed it, sprinkle with salt, and brush with olive oil. Roast at 350 until tender but not mushy. This is going to take a while-- maybe 45 minutes to an hour, so don't start your pasta too soon.
Add pasta to boiling water.
Cut ham into small cubes, mince garlic, chop bok choy. Set aside.
With a knife, peel skin from squash once cooled, or scoop out flesh with a spoon. Cut in cubish shapes as much as possible. (You can also purchase pre-cut squash at the store and roast cubes.)
When pasta is cooked al dente, drain, leaving just a bit of water in the pan. Put garlic and ham into hot pasta pan and stir for a minute or two. Add the squash and bok choy and stir so that the steam from the squash and the pan steams the bok choy.
Toss the pasta with a dab of butter or olive oil to keep it from sticking. When the bok choy has softened but is still bright green, mix the pasta in with the ham and vegetables. The ham should be salty enough that you shouldn't need salt or parmesan for flavor, but a generous sprinkling of pepper is nice. Sorry no pictures. It's too dark and I'd have to use flash.

Now, can someone help me with some ideas for peppers? I must have 3 weeks worth of peppers in the fridge, and we just don't eat them fast enough. Lately I've been slicing them and putting them in everything. Actually, they were delicious in a carnitas taco with lots of lime on a soft corn tortilla. Make that 3 tacos.