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Recipe: Lemony Spaghetti Squash

When steamed and scooped with a fork, spaghetti squash turns into pasta-like strands with fewer calories and good squash-y flavor.  If you want something lighter than pasta, it’s a great alternative – one cup only has 42 calories!

This recipe is a great side dish and a way to combine fresh and frozen ingredients – or use fresh peas if you’ve got ‘em!

Lemony Spaghetti Squash

Serves 6

  • 1 spaghetti squash, halved and seeded
  • 1 tablespoon olive oil
  • 1-2 cloves of garlic, minced
  • 1 ½ cups frozen peas, defrosted
  • ½ cup parmesan cheese, grated
  • 2-3 tablespoons chopped parsley
  • 1 lemon, zested and juiced
  • Salt and pepper to taste

Preheat the oven to 350°F.  Fill a roasting pan with water (about 1 inch high) and place the spaghetti squash in, cut side down.  Roast for about 20-25 minutes or until it is easily pierced with a fork.

In a large pan, heat the oil over medium heat.  Add the garlic and sauté for 2-3 minutes before adding the peas.  In a large bowl using a fork, scrape the sides of the squash until all of the flesh is removed (yield about 3 cups).  Add the other ingredients and mix well.

97 calories ∣ 44 calories from fat ∣ 5 g fat ∣ 2 g saturated fat ∣ 10 g carbs ∣ 2 g fiber ∣ 5 g protein ∣ Excellent source of vitamins A and C ∣ Calcium


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