Spaghetti-Squash Sauté

Ingredients:
1 spaghetti squash, about 2 lbs
2 tsp olive oil
2 scallions, thinly sliced
2 garlic cloves, minced
½ cup chicken broth
½ tsp dried marjoram
½ tsp grated lemon zest
¼ tsp salt
12 fresh asparagus spears, trimmed and cut into 2 inch diagonal lengths
1 cup frozen peas, thawed
2 tsp fresh lemon juice

Instructions:
Preheat oven to 350º.  Cut squash in half lengthwise and scoop out seeds.  Place squash, cut-side down, in a shallow baking dish and add ½ inch of water.  Cover with foil and bake until tender, about 45 minutes.  Remove squash from the water and let stand until cool enough to handle.  With a fork, scrape out the pulp and transfer it to a medium bowl.  OR, microwave cut squash in a covered dish with same amount of water on high for 8 to 10 minutes.  Let stand 5 minutes before removing pulp.

Heat oil in a large skillet over medium-high heat.  Add scallions and garlic. Cook, stirring constantly, until fragrant, about 1 minute.  Add broth, marjoram, lemon zest, and salt.  Bring to a boil.  Add asparagus and peas, reduce heat, and simmer, covered, about 2 minutes.  Stir in the squash and lemon juice.  Cook, stirring occasionally, until heated through, about 3 minutes.

Yields about 1 cup per serving.

Special Information:
This is a great tasting, easy to make side dish and a wonderful way to get ½ a daily serving of healthy oil into your diet.