Spaghetti-Squash Sauté

Total Time
1 hr
11 min
49 min
Spaghetti squash is a great stand-in for pasta. Its crisp-tender, golden strands have a slightly sweet flavor.


uncooked spaghetti squash

2 pound(s)

olive oil

2 tsp

uncooked scallion(s)

2 medium, thinly sliced

garlic clove(s)

2 medium clove(s), minced

canned chicken broth

½ cup(s)

dried marjoram

½ tsp

lemon zest

½ tsp, grated

table salt

¼ tsp

uncooked asparagus

pound(s), about 12 thin fresh spears, trimmed and cut into 2-inch diagonal lengths

frozen green peas

1 cup(s), thawed

fresh lemon juice

2 tsp


  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.


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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