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.
NUTRITION INFORMATION:
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
