Spaghetti-Squash Sauté

Prep Time
11 min
Cook Time
49 min
Serves
4
Difficulty
Easy
Recipe Details
Ingredients
  • 2 pound(s) uncooked spaghetti squash
  • 2 tsp olive oil
  • 2 medium uncooked scallion(s), thinly sliced
  • 2 clove(s) garlic clove(s), minced
  • 1/2 cup(s) canned chicken broth
  • 1/2 tsp dried marjoram
  • 1/2 tsp lemon zest, grated
  • 1/4 tsp table salt
  • 1/8 pound(s) uncooked asparagus, about 12 thin fresh spears, trimmed and cut into 2-inch diagonal lengths
  • 1 cup(s) frozen green peas, thawed
  • 2 tsp fresh lemon juice
Instructions
  1. Preheat the oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Place the squash, cut-side down, in a 7 x 11-inch baking dish; add water to a depth of about 1/2 inch. Cover with foil and bake until tender, about 45 minutes. Remove the squash from the water and let stand until cool enough to handle. With a fork, scrape out the pulp; then transfer it to a medium bowl.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallions and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add the broth, marjoram, lemon zest, and salt; bring to a boil. Add the asparagus and peas, reduce the heat, and simmer, covered, about 2 minutes. Stir in the squash and lemon juice; cook, stirring occasionally, until heated through, about 3 minutes. Yields about 1 cup per serving.
Notes
When selecting spaghetti squash, remember that the larger the vegetable, the thicker the strands—and usually the greater the flavor. The spaghetti squash may also be cooked in a microwave. Pierce with a fork, place on a paper towel, and microwave on High until softened, 8–12 minutes, turning it over and rotating a quarter turn every 3 minutes. Let stand 5 minutes. Then cut open, discard the seeds, and scrape the pulp into a bowl.

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