From Johnna’s Kitchen: Spaghetti Squash with Peas & Parmesan
Actually a fruit, but known as a vegetable, “squash” comes from the Narragansett Native American word “askutasquash,” which means “eaten raw or uncooked.” Squashes come in many different shapes and colors including tan, orange, and blue. Did you know Presidents Washington and Jefferson grew squash in their gardens? The more yellow the squash, the more flavorful – and healthy! Spaghetti Squash is loaded with potassium, Vitamin C, Vitamin A, and other antioxidants. And – to add to the appeal – it’s low in calories (only 40 calories in one cup cooked), fat, sodium, and carbohydrates. So, if you are watching your weight, this veggie makes a tasty alternative to pasta and it’s high in fiber to keep you feeling full longer.
Serve this delicious dish as a side, or as a healthy “spaghetti” for the kids!
Spaghetti Squash with Peas & Parmesan
1 tablespoon olive oil
2 cloves garlic, chopped
1 cup frozen peas
2 cups spaghetti squash, cooked
¼ cup parmesan cheese
Salt and pepper to taste
Garlic salt to taste
Poke spaghetti squash all over with a knife and cook in the microwave for 8 – 12 minutes until soft. If you don’t have a microwave, place the poked squash on a baking pan and bake at 375° F for 45 to 60 minutes.
Cut the squash in half, scoop out the seeds, and scrape the flesh from the peel with a fork. It should flake off easily in strings, resembling spaghetti.
Heat olive oil and garlic in a pan until garlic is browned.
Add the cooked spaghetti squash, peas, and combine with garlic.
Cook until peas turn brighter green.
Season with garlic salt, salt and pepper, and sprinkle parmesan cheese on top.
Serve as a main or side dish.