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    You are in: Home / Recipes / Peas 'n' Cheese Squash Spaghetti Recipe
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    Peas 'n' Cheese Squash Spaghetti

    Peas 'n' Cheese Squash Spaghetti. Photo by Debbwl

    1/1 Photo of Peas 'n' Cheese Squash Spaghetti

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    5 mins

    27 mins

    Boomette's Note:

    A simple recipe with 5 ingredients from Rachael Ray.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

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    Ratings & Reviews:

    • on November 12, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peas 'n' Cheese Squash Spaghetti

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 340.1
     
    Calories from Fat 138
    40%
    Total Fat 15.3 g
    23%
    Saturated Fat 7.8 g
    39%
    Cholesterol 42.3 mg
    14%
    Sodium 941.8 mg
    39%
    Total Carbohydrate 33.3 g
    11%
    Dietary Fiber 3.5 g
    14%
    Sugars 15.2 g
    61%
    Protein 18.5 g
    37%

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