Spaghetti-squash sauté
3
Points®
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
Uncooked scallion(s)
2 medium
Garlic
2 medium clove(s)
Canned chicken broth
0.5 cup(s)
Dried marjoram
0.5 tsp
Lemon zest
0.5 tsp
Table salt
0.25 tsp
0.125 undefined
Frozen green peas
1 cup(s)
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.
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