Lemon Asparagus Spaghetti Squash Recipe

Name: Lemon Asparagus Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small spaghetti squash; 1 tablespoon olive oil; pinch salt and pepper; 4 tablespoons butter; 2 cups chopped asparagus; 1 cup fresh or frozen peas; 2 tablespoons lemon juice; 2 tablespoons lemon zest; 3 cloves minced garlic; 1/2 teaspoon salt; 1/2 cup grated Pecorino Romano

Servings: persons

1 small spaghetti squash
1 tablespoon olive oil
pinch salt and pepper
4 tablespoons butter
2 cups chopped asparagus
1 cup fresh or frozen peas
2 tablespoons lemon juice
2 tablespoons lemon zest
3 cloves minced garlic
1/2 teaspoon salt
1/2 cup grated Pecorino Romano

1
Preheat oven to 400 degrees
2
Cut spaghetti squash in half and scrape out the seeds-Brush the insides with olive oil and season with salt and pepper.
3
Place the squash cut side down on a baking sheet and bake for 40 minutes.
4
When the spaghetti squash is done, use tongs to flip the squash over to let cool.
5
In a large fry pan heat up your butter over medium heat. Add in your asparagus and cook for 5 minutes stirring occasionally.
6
While your asparagus is cooking carefully scrape out the squash with a fork and place in a large bowl. Set aside.
7
Next return to your asparagus pan and turn the heat down to low. Add in your peas, minced garlic, lemon juice, lemon zest, salt and pepper. Cover and cook for an additional 3-4 minutes or until peas are tender but not mushy.
8
Stir in your spaghetti squash and the Pecorino Romano. Cook for an additional 2-3 minutes.
9
Serve immediately and top with more Pecorino Romano.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small spaghetti squash, 1 tablespoon olive oil, pinch salt and pepper, 4 tablespoons butter, and more.

Yes, Lemon Asparagus Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Asparagus Spaghetti Squash

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