Peas 'n' Cheese Squash Spaghetti |
|
 |
Prep Time: 5 Minutes Cook Time: 27 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
A simple recipe with 5 ingredients from Rachael Ray. Ingredients:
1 large spaghetti squash |
16 ounces marinara sauce |
2 cups frozen peas |
1 cup ricotta cheese |
1/2 cup parmesan cheese, grated |
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.
|
|