- Total Time
Spaghetti squash is a great stand-in for pasta. Its crisp-tender, golden strands have a slightly sweet flavor.
uncooked spaghetti squash2 pound(s)
olive oil2 tsp
uncooked scallion(s)2 medium, thinly sliced
garlic clove(s)2 clove(s), medium, minced
canned chicken broth½ cup(s)
dried marjoram½ tsp
lemon zest½ tsp, grated
table salt¼ tsp
uncooked asparagus⅛ pound(s), about 12 thin fresh spears, trimmed and cut into 2-inch diagonal lengths
frozen green peas1 cup(s), thawed
fresh lemon juice2 tsp
- 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.