Spaghetti Squash Stew with Turnips and Snow Peas

Name: Spaghetti Squash Stew with Turnips and Snow Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash; 2 tablespoons olive oil; 1 large onion, quartered and thinly sliced; 2 cloves garlic, minced; One 28-ounce can salt-free diced tomatoes, undrained; 1/4 cup minced oil-cured sun-dried tomatoes; 2 cups water; 1 cup small mushrooms, thinly sliced; 2 teaspoons salt free seasoning (see notes); 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; Salt and freshly ground pepper to taste; 1 pound turnips, peeled and cut into thick matchsticks; 2 cups snow peas, trimmed and cut in half crosswise

Servings: persons

1 medium spaghetti squash
2 tablespoons olive oil
1 large onion, quartered and thinly sliced
2 cloves garlic, minced
One 28-ounce can salt-free diced tomatoes, undrained
1/4 cup minced oil-cured sun-dried tomatoes
2 cups water
1 cup small mushrooms, thinly sliced
2 teaspoons salt free seasoning (see notes)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and freshly ground pepper to taste
1 pound turnips, peeled and cut into thick matchsticks
2 cups snow peas, trimmed and cut in half crosswise

1
Preheat the oven to 375 degrees.
2
Cut the squash in half lengthwise, then scrape out the seeds.
3
Place the two halves, cut side up, in a foil-lined shallow baking dish.
4
Cover tightly with more foil and bake for 40 to 50 minutes, or until easily pierced with a fork.
5
When the squash is cool enough to handle, scrape the flesh away from the shell with a fork, using long downward motions to remove the spaghetti like strands.
6
Heat 1 tablespoon of the oil in a soup pot.
7
Add the onion and saute over medium heat until translucent.
8
Add the garlic and continue to saute until the onion is golden and just beginning to brown.
9
Add the spaghetti squash, canned and dried tomatoes, water, mushrooms, seasoning, oregano, and thyme.
10
Bring to a rapid simmer, then lower the heat.
11
Cover and simmer gently for 20 to 25 minutes.
12
Season with salt and pepper.
13
Meanwhile, heat the remaining tablespoon of oil in a skillet.
14
Add the turnips and saute over medium-high heat, stirring frequently, until golden.
15
Add the snow peas and continue to saute, stirring, until the snow peas are bright green and tender-crisp.
16
Top each serving with some of the turnips and snow peas, and serve at once.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 medium spaghetti squash, 2 tablespoons olive oil, 1 large onion, quartered and thinly sliced, 2 cloves garlic, minced, and more.

Yes, Spaghetti Squash Stew with Turnips and Snow Peas 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.

That's it — enjoy your meal!