Peas 'n' Cheese Squash Spaghetti

Total Time
32mins
Prep 5 mins
Cook 27 mins

A simple recipe with 5 ingredients from Rachael Ray.

Ingredients Nutrition

Directions

  1. Halve the squash and place cut side up on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
  2. Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes. Using a fork, scrape the strands of squash into the marinara and peas.
  3. Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat. Stir in the ricotta and season with salt and pepper. Divide among 4 bowls and top each portion with some of the parmesan.
Most Helpful

5 5

Very easy! Made for DH's lunch as spaghetti squash is one of his favorites. He said he really liked the addition of both the ricotta and peas, neither of which I have ever used when making spaghetti squash. Made as written using marinara with mushrooms added and low fat ricotta. Thanks for the post.