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Spaghetti Squash With Peas & Parmesan

Spaghetti Squash With Peas & Parmesan

Spaghetti Squash With Peas & Parmesan

What can I say… I LOVE to eat, so I tend to focus on bulking my meals up with high nutrient, low calorie choices, not only to stay healthy, but because this technique allows me to eat more food.

And as delicious as pasta is, there’s no way to get around the fact that a rather small serving of pasta packs a hefty caloric punch!

But I have discovered that there are two ways around this; you can either ‘Pump Up Your Pasta‘ OR swap your traditional pasta for Spaghetti Squash.

Spaghetti Squash has a ‘pasta like’ texture that pairs really well with just about all the same flavors you would traditionally enjoy with your pasta.  But instead of being a high-carb, energy-dense choice (like pasta), Spaghetti Squash only has about 40 calories for an entire cup and about 10 grams of carbs.

Without harping on the stats too much, let’s just say that it’s a very satisfying, much lighter choice when your in the mood for pasta.  Definitely a great way to balance things out a bit.

I usually can’t resist cooking my squash in the microwave.  It’s just to easy and too fast not to PLUS I find that unlike many other veggies, it really doesn’t change the flavor much.

This simple recipe was a hit with our family.  Even Katie couldn’t get enough!

What about you guys?  What are some of your favorite Clean and Delicious ways to make your Spaghetti Squash?  As you know… I’m always fishing for some new inspiration!

Spaghetti Squash With Peas & Parmesan

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 cup of frozen peas
  • 2 cups of cooked spaghetti squash
  • ¼ cup of Parmesan cheese
  • Salt and pepper to taste

Directions:

Heat olive oil in a large non stick pan and add garlic.  Saute until the garlic is fragrant (a minute or so) and then add in the peas.  Cook the peas for about 3-5 minutes before adding in the squash.

Stir everything together and cook until the squash and peas have heated through.  Top with the cheese and season with salt and pepper.  Enjoy!

Makes 4 heaping ½ cup servings.

Nutritional Analysis

Nutrients per 1/2-cup serving: Calories: 102; Total Fat: 5g; Saturated Fat: 1.4g; Cholesterol: 4mg; Carbohydrate: 10.5g; Dietary Fiber: 2.6g; Sugars: 3.5g; Protein: 4.3g

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18 Responses to “Spaghetti Squash With Peas & Parmesan”

  1. #
    1
    Danielle — April 10, 2011 @ 6:43 pm

    This looks sooo good! I am loving the visual of green veggies right now with summer on it’s way!

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      1.1
      Dani — April 11, 2011 @ 9:24 am

      I know! It’s so much easier to eat those green veggies in the warmer weather, right?

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    2
    lisa — April 12, 2011 @ 3:10 am

    looks yummy! sometimes I may actually cook up some angel hair and mix it in with the squash. the best of both worlds:)

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      2.1
      Dani — April 12, 2011 @ 9:29 am

      Very Clever! I never even thought of that… bet that would be a hit with the little ones as well!

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    3
    Roland — April 12, 2011 @ 7:41 am

    That looks beautiful! I love spaghetti squash, and this looks like a great way to have it next time.

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      3.1
      Dani — April 12, 2011 @ 9:30 am

      Thanks Roland:) It’s definitely a high flavor, easy prep meal!

  4. #
    4
    Shannon — April 12, 2011 @ 6:13 pm

    love the new look! (i know, i’m behind ;)) love spaghetti squash, but for what it is, not as a pasta substitute. I love it simply with tomato sauce and turkey meatballs, or dressed up with some eggplant chickpea stew on top! but the possibilities are endless!

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    5
    Danica — April 18, 2011 @ 4:25 pm

    I totally NEED to make this….I have been on a “pea” kick ever since I made pea pesto LOL.

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    6
    Deanna — April 24, 2011 @ 5:08 pm

    Yum! I eat spaghetti squash a couple of times a week. I sauteed shrimp and spinach with the peas to make this a one dish meal. It was fantastic!

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    7
    Lynne — June 16, 2011 @ 4:56 pm

    My son and I made this tonight and it was great! Thanks for the recipe.

  8. #
    8
    josee — September 2, 2011 @ 5:01 am

    WOW! I’m making this tonight along with the potato crusted chard quiche. Trying to use some garden veggies. I just found your site today. I have three kiddos and I LOVE to cook, so I’ll be back lots! Cheers!

  9. #
    9
    Dawn A — October 8, 2011 @ 5:57 pm

    I just made this with edamame instead of peas for a light vegetarian main dish packed with protein and nutrients. Loved it! Thanks for recipe idea!

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    10
    Paul B — December 9, 2011 @ 2:28 pm

    Dani,

    Looks delicious. Thank you so much. Gonna have to swear off of the parmesian. But maybe some fresh herbs for flavor…. basil and rosemary.

    Paul

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    11
    Christine — February 5, 2012 @ 5:48 am

    Looks wonderful! So you just scoop out the squash directly into the pan? Or do you need to microwave it first?

  12. #
    12
    Martha@ Simple Nourished Living — September 20, 2012 @ 6:11 pm

    Looks delicious Dani! I’m including a link to this in a Winter Squash post I’m working on!

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      12.1
      Dani — September 24, 2012 @ 2:32 pm

      Great! Thanks so much Martha;)

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    13
    Dawn — May 9, 2013 @ 4:44 pm

    I’ve always wanted to make this switch, but have been intimidated by not knowing how to shred and work with the squash. It would be great if you could include those types of things in the recipe. Like, can I eat if raw? And what tools do I use? And how do I cook the squash if I don’t use a microwave (as microwaves zap the nutrients out). Hoping to try some of your recipes with a little more insight! Thanks!

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