Jacquiline
Hello Lemon Asparagus Spaghetti Squash! You are light yet satisfying and are ushering me into the world of fresh spring and summer recipes!
Thanks in part to the sun actually deciding to come out of hiding this week in Portland!! It is truly a miracle since both Portland and Seattle have had a record breaking amount of cloudy days. Like we’ve had a total number of 12+ some odd sunny days since October, OCTOBER!!! To say that I feel vitamin-D deprived is an understatement. I’m a northwest girl through and through but I admit, I have never wanted to move to the desert more! Pictures of cacti seriously never looked more appealing and thus I found myself Pinterest planning (don’t laugh), a dream vacation to Arizona. Convinced that if I could just have that beaming sunshine warm my skin for a whole day I would surely be be recharged for a least a month, ha!
So since the sun decided to come out I just had this inkling to cook with some of my favorites- spaghetti squash, asparagus, and peas! Because that’s of course what every human wants to do, right?! I have always loved this trio of veggies, especially when they become in season. They go oh so well with fresh lemon and garlic which really makes this dish feel especially fresh and light-perfect for summer!
For this Lemon Asparagus Spaghetti Squash recipe try to find a small to medium spaghetti squash. Because trust me in that you will be amazed at how much squash you will get out of even just a small one. If you find it difficult to slice open, put it in the microwave for 30 seconds at a time until it’s easy to cut. Once cut open, brush the insides with olive oil and season with salt/pepper and then put in the oven face down on a baking sheet.
While the spaghetti squash is cooking, that’s a great time to prep your asparagus, peas, garlic, lemon zest and lemon juice.
While you have the rest of your asparagus sauteing, carefully scrape out the squash with a fork. You may have to hold the spaghetti squash with a paper towel or towel to protect your hands if it’s still not quite cool enough to handle.
Once you have your spaghetti squash ready, return to your asparagus and incorporate your: peas, garlic, lemon juice and lemon zest. Let cook as specified in the recipe instructions.
Fold in your Pecorino Romano and serve warm. Enjoy!
Note: Since my grill is still hibernating in my shed, I have no doubt that if you grilled your asparagus instead of sauteing it you would not be disappointed in the least bit. Because grilled veggies, especially asparagus, takes pretty much every recipe up a notch! If you can get a hold of fresh peas to use that would add even more freshness. Um…yes please! I’m sure you could even convert this Lemon Asparagus Spaghetti Squash and turn it into Lemon Broccoli Spaghetti Squash or just add in some seared broccoli in with your asparagus.
Now we’re talking, yummy!
- 1 small spaghetti squash
- 1 Tablespoon olive oil
- pinch salt and pepper
- 4 Tablespoons butter
- 2 cups chopped asparagus
- 1 cup fresh or frozen peas **If using frozen peas take out of the freezer to defrost while spaghetti squash is cooking!
- 2 Tablespoons lemon juice
- 2 Tablespoons lemon zest
- 3 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup Pecorino Romano
- Pecorino Romano for serving
- Preheat oven to 400 degrees
- Cut spaghetti squash in half and scrape out the seeds-Brush the insides with olive oil and season with salt and pepper.
- Place the squash cut side down on a baking sheet and bake for 40 minutes.
- When the spaghetti squash is done, use tongs to flip the squash over to let cool.
- In a large fry pan heat up your butter over medium heat. Add in your asparagus and cook for 5 minutes stirring occasionally.
- While your asparagus is cooking carefully scrape out the squash with a fork and place in a large bowl. Set aside.
- Next return to your asparagus pan and turn the heat down to low. Add in your peas, minced garlic, lemon juice, lemon zest, salt and pepper. Cover and cook for an additional 3-4 minutes or until peas are tender but not mushy.
- Stir in your spaghetti squash and the Pecorino Romano. Cook for an additional 2-3 minutes.
- Serve immediately and top with more Pecorino Romano.