If it’s possible for squash to be considered a “fun” food, spaghetti squash certainly fits that description. Its noodlelike strands contrast nicely with the crisp turnips and snow peas in this stew.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375 degrees.
Step 2
Cut the squash in half lengthwise, then scrape out the seeds. Place the two halves, cut side up, in a foil-lined shallow baking dish. Cover tightly with more foil and bake for 40 to 50 minutes, or until easily pierced with a fork.
Step 3
When the squash is cool enough to handle, scrape the flesh away from the shell with a fork, using long downward motions to remove the spaghettilike strands.
Step 4
Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just beginning to brown.
Step 5
Add the spaghetti squash, canned and dried tomatoes, water, mushrooms, seasoning, oregano, and thyme. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes. Season with salt and pepper.
Step 6
Meanwhile, heat the remaining tablespoon of oil in a skillet. Add the turnips and sauté over medium-high heat, stirring frequently, until golden. Add the snow peas and continue to sauté, stirring, until the snow peas are bright green and tender-crisp. Top each serving with some of the turnips and snow peas, and serve at once.
Nutrition Information
Step 7
Per serving:
Step 8
Calories: 134
Step 9
Total fat: 5g
Step 10
Protein: 3g
Step 11
Fiber: 5g
Step 12
Carbohydrate: 20g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 90mg
