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Spaghetti Squash with Peas and Almonds

No recipe image available."If ever there was a 'fun' vegetable, it would be spaghetti squash. I enjoy serving it to anyone who has never tried it, as everyone seems amused by its spaghetti-like appearance. Spaghetti squash makes a nice side dish for fall meals and is a nice accompaniment hearty grain dishes such as some of those given above. It’s now available everywhere from supermarkets to farm markets." - Nava Atlas.

Recipe Ingredients:

1 large spaghetti squash
1 tablespoon olive oil
1 medium red onion, halved and sliced
2 cups diced fresh tomato, or 1 (16-ounce) can diced tomatoes, undrained
1/2 teaspoon grated fresh ginger
1 teaspoon good-quality curry powder, or more to taste
Salt and freshly ground pepper to taste
3 tablespoons chopped fresh parsley
1 1/2 cups thawed frozen green peas
1/2 cup slivered toasted almonds

Cooking Directions:

  1. Prepare the squash as directed below. This may be done ahead of time.
  2. Heat the margarine in a large skillet. Add the onion and sauté over moderate heat until golden. Add the tomatoes, ginger, basil, nutmeg, and curry powder, then stir in the squash. Simmer over low heat, covered, for 10 minutes, stirring occasion ally. Season to taste with salt and pepper. This dish may be made ahead of time up to this point.
  3. Just before serving, add the peas and parsley and heat through. Take care not to overcook, so that the peas don’t lose their bright color. Transfer to a serving container and scatter the almonds over the top. Serve at once.

Makes 6 or more servings.

Basic Directions for preparing Spaghetti Squash (Note, this is not the thing to start preparing when you come home exhausted at 6:30 on a weekday. But with a little forethought, you can bake the squash on a lazy Sunday afternoon and have the makings of a nifty side dish or two for the week.): Preheat the oven to 400°F (205°C) Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with l/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, about 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to release the spaghetti-like strands. If you have children, let them do the scraping—they have a blast doing it.

Serving Tips: You can serve spaghetti squash simply by sautéing it in a bit of nonhydrogenated margarine, and seasoned with salt and ground black pepper. I also like it with sliced sun-dried tomatoes tossed in; you can dress it up with chopped fresh herbs and toasted nuts, too. You can even toss it with pasta sauce as a vegetable replacement for pasta.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.