Peas 'n' Cheese Squash Spaghetti
photo by Debbwl
- Ready In:
- 32mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 large spaghetti squash
- 16 ounces marinara sauce
- 2 cups frozen peas
- 1 cup ricotta cheese
- 1⁄2 cup parmesan cheese, grated
directions
- 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.
- 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.
- 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.
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Reviews
-
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.
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