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Spaghetti-squash sauté

1
Points® value
Total Time
1 hr
Prep
11 min
Cook
49 min
Serves
4
Difficulty
Easy
Prepare this wonderful twist on an Italian favorite in just an hour. Featuring spaghetti squash, a great stand-in for pasta with a mildly sweet flavor and crisp-tender strands, this dish is easy to prepare and brightly flavored with an herbaceous lemon sauce. Asparagus and green peas are called for because they cook fairly quickly but you can substitute your favorite vegetables such as broccoli, cauliflower or wilted greens like spinach, if you prefer. Extra squash noodles reheat easily and make for a great quick dinner with a simple jarred tomato sauce and parmesan cheese.

Ingredients

Uncooked spaghetti squash

2 pound(s)

Olive oil

2 tsp

Scallions

2 medium, thinly sliced

Garlic

2 clove(s), minced

Chicken broth

½ cup(s)

Dried marjoram

½ tsp

Lemon zest

½ tsp, grated

Table salt

¼ tsp

Asparagus

⅛ 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

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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