Creamy Spaghetti Squash with Peas

Ingredients for Creamy Spaghetti Squash with Peas
 A few humble ingredients, 20 minutes and you have a delicious, decadent, restaurant worthy meal.
Creamy Spaghetti Squash w/Peas
Round it out with a nice salad that you make while it cooks like our Triple Berry Spinach Salad 
Triple Berry Spinach Salad
I usually just toss spaghetti squash with seasoned diced tomatoes or quickie marinara sauce, or maybe butter and Parmesan cheese but remembered I had picked up a tub of mascarpone (rich Italian cream cheese often found in tiramisu) on clearance and after debating with myself decided to ask Dev which I felt like, butter and parm or use the mascarpone.  Mascarpone won and we ended up with a rich, decadent dinner in less than 20 minutes.

After adding the cheeses we felt like it might want a little something, so decided on peas.  1 medium / average sized squash is enough for 4, especially if you serve with a nice salad.  Cheap, easy, fast and most important, delicious.


Creamy Spaghetti Squash with Peas

Ingredients
  • 1 Spaghetti Squash
  • 1/4 - 1/3 cup Mascarpone
  • 1/4 - 1/3 cup Parmesan Cheese, shredded
  • 1 bag frozen Green Peas
  • To taste Salt & Pepper
Cooking Directions
  1. Wash squash and poke holes with a fork in several places around.
  2. Microwave on high power for 8 to 14 minutes.
  3. Remove from microwave and set aside.
  4. Cook peas according to package directions. (Ours took 4 minutes plus standing time.)
  5. Cut squash in half width wise for longer strands, like spaghetti, or length wise for shorter noodle-y strands.
  6. Remove seeds and discard, with a fork peel/shred the squash into serving bowl.
  7. Add cheeses, salt & pepper; mix well, allowing cheese to melt into squash.
  8. Drain peas, add to squash mixture and toss lightly.
  9. Enjoy. 
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