Spaghetti squash is so cool! At first, it looks like any other squash, but after you cook it up it shreds and looks like spaghetti noodles. It’s a nice change from real noodles. I’ve made spaghetti squash one other time, and I served it under a red sauce. Today, I wanted to make something a little lighter, as well as use up some the produce I bought this past weekend.
1 medium spaghetti squash
1 large shallot, diced
1 cup of peas
2 roma tomatoes, diced
80z of mushrooms, sliced
1/4 cup of butter
1. Preheat the over to 400 degrees. Slice the squash in half, lengthwise. Place the squash cut side down in a casserole dish. Add about an inch of water. Cook for about 40 minutes, or until the squash is soft. After the squash is cooked, scoop out the seeds and guts, discard. Using a fork, pull apart the squash meat.
2. In a frying pan with a little bit of olive oil, cook the shallot over medium heat. After 3 minutes, add the peas (I used frozen) and mushrooms. Cook until the peas and mushrooms are soft.
3. In a serving dish, mix the squash, shallots, peas, mushrooms, and tomatoes.
4. In a small sauce pan, melt the butter. Squeeze the lemon juice into the butter. Add salt and peppers, to taste.
5. Pour the butter sauce over the squash and veggies, mix well.
The lemon butter sauce was the right choice. The lemon brought out a sweet taste in the spaghetti squash, which worked well with the lemon butter, as well as the other veggies. When I originally was thinking about this meal, I planned to go a little saltier, with olives, but it turned out I didn’t have any at home. I think it was a blessing in disguise. I love when meals come together so perfectly, without any stress or anticipation. The only thing lacking from the meal was some form of protein…any ideas on how I could have integrated something with protein?