Spaghetti Squash With Peas And Almonds

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* Exported from MasterCook *

 

Spaghetti Squash With Peas And Almonds

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 225

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large spaghetti squash

1 tablespoon reduced-fat margarine

1 medium red onion -- halved and sliced

14 ounces canned diced tomatoes -- undrained, up to 16

1/2 teaspoon grated fresh ginger

1/2 teaspoon dried basil

1 dash nutmeg

1 teaspoon good-quality curry powder

salt and freshly ground pepper -- to taste

1 1/2 cups thawed frozen green peas

3 tablespoons chopped fresh parsley

1/3 cup slivered toasted almonds

 

6 servings

 

Though spaghetti squash is commonly available, many still haven't tried

it. I enjoy introducing guests to it and have won over even those who

profess not to like winter squashes. A hint of curry adds an interesting

flavor twist to this amusing vegetable.

 

Preheat the oven to 375 degrees.

 

Cut the squash in half lengthwise; remove the stem and seeds. Place, cut

side up, in a casserole dish with 1/2 inch of water. Cover tightly with

foil and bake for 40 to 50 minutes, or until easily pierced with a

fork. Or follow manufacturer's recommendations for baking in a

microwave. When cool enough to handle, scrape the squashes lengthwise with

a fork to remove the spaghettilike strands of flesh.

 

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 occasionally. Season to taste with salt and

pepper. This dish may be made ahead of time up to this point.

 

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.

 

Calories: 138, Total fat: 4 g, Protein: 5 g, Carbohydrate: 18 g,

Cholesterol: 0 g, Sodium: 25 mg

 

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