I lost my digital camera in the move, so I couldn’t capture this dish the way I wanted. Which doesn’t matter, because this recipe originates on a different site anyway.
I was thinking of my sister, who has been doing a great job working out and eating according to the P90 guidelines. It’s working! When I saw this recipe on Fat Free Vegan, I thought of her given that she’s probably not eating any carbs (I always try, but the tortillas call to me! In the night!) Also, I totally love spaghetti squash, but haven’t eaten much of it in the past couple of years because my traditional method was to drizzle it in olive oil and add a ton of garlic pepper. Not the healthiest of meals.
So, naturally, when I saw a different way to prepare it, I was on board. Since I hate brussels sprouts, I opted instead to add in asparagus and sweetpeas to keep the green goodness without the bitterness. All I can say is that once I took the first bite, I knew I had a keeper on my hands. Every bite was a burst of flavors in my mouth. It was awesome.
Here is my recipe, adapted from Susan Voisin’s:
Spaghetti Squash with Asparagus and Sweet Peas
1 spaghetti squash
1 bunch asparagus spears
1 cup frozen sweet peas
1 medium onion, halved and thinly sliced
3 cloves garlic, pressed
1/2 cup vegetable broth
15 ounces chickpeas, rinsed and drained
2 teaspoons dried basil
1/4 teaspoon red pepper flakes (or to taste)
salt and black pepper, to taste
1 1/2 teaspoon lemon juice
sliced almonds or cashews, optional
Preheat oven to 400. Pierce a spaghetti squash 8-10 times, through the flesh into center. Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn over. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it’s cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.
While the squash is cooking, prepare the asparagus. Trim and discard the ends and cut into 1 inch pieces. Place on a baking sheet and cover loosely with a sheet of aluminum foil. When the squash has finished cooking, put the asparagus into the oven and bake for about 20 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).
In a large, deep, non-stick skillet, water saute (that is, cook the onions in water rather than oil) the onions on medium-high heat until they become golden, about 5-6 minutes. Add the asparagus, sweet peas, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste, along with lemon juice. Serve topped with crushed nuts, if desired. (I added cashews, but the original recipe called for almonds.)
This meal made me lunch for four days, so I would say it makes four large servings or six smaller ones.dieting, Recipes, vegetarianism