- 2 pound(s) uncooked spaghetti squash
- 2 tsp olive oil
- 2 medium uncooked scallion(s), thinly sliced
- 2 clove(s), medium 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
- 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.
- 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.
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.