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Spaghetti Squash with Peas and Parmesan

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spaghetti-squash-with-peas-and-parmesan

Something exciting has happened around here at Vegging at the Shore.  I got a new camera, a big girl camera!  Bear with me while I learn how to use it but be prepared for what will hopefully be a big improvement in the quality of my pictures.  I couldn’t wait to shoot pictures for this week’s Mini Chef Mondays post.  We received a spaghetti squash in our Door to Door Organics order last week so we set out to make this simple, yet flavorful dish of spaghetti squash with peas and parmesan.  If you have ever been intimidated by what to do with spaghetti squash, let me assure you it is easy to cook with and delicious.

You start by cutting off the ends of the squash, removing the seeds and brushing it with oil.  The squash gets roasted, cut side down for 45 minutes until it is soft.

brushing-squash-with-oil

When the squash comes out of the oven, carefully turn it over with tongs and lay some butter on each side to let it melt while the squash cools slightly.

roasted-squash

Next you want to take a fork to shred the squash which will resemble spaghetti.  My daughter loved doing this part.

shredding-squash

To the shredded squash you want to then add peas, parmesan cheese, chopped fresh sage and seasoning.  The fresh sage makes this dish pop.

parmesan-and-peas

Toss it all together for a simple, healthy, side dish that everyone will enjoy!

spaghetti-squash-peas

Spaghetti Squash with Peas and Parmesan
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Ingredients

  • 1 spaghetti squash, ends cut off and cut in half from top to bottom
  • 1/2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup frozen peas, defrosted and drained
  • 1/2 cup freshly grated parmesan cheese
  • 1 teaspoon chopped fresh sage
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400. Scrape seeds out of spaghetti squash and brush both sides with olive oil. Place cut sides down on a parchment lined baking sheet. Cook for 45 minutes. Remove from oven. Carefully turn squash over and divide butter between both halves. Allow butter to melt and squash to cool slightly. Using a fork, scrape insides out of squash and place in bowl. Add peas, parmesan cheese, sage and seasoning. Stir to combine.
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Comments

  6. erinconefrey says

    Yay for a new camera!! :) Have fun learning it! I think my three year old would love this recipe - he likes when I put peas and parmesan in rice for him. :) -Erin at www.stayathomeyogi.com

  7. LauraFunk says

    I wish my husband would eat this because aside from the parmesan, I grew all of this in the garden this year. I am totally going to make it on a night that he works. So easy and looks yummy!

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