Spaghetti Squash with Peas and Parmesan

• Vegetarian
• Gluten free

• Produce

  • 1 cup Peas, frozen
  • 1 tsp Sage, fresh
  • 1 Spaghetti squash

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/2 cup Parmesan cheese

Found on veggingattheshore.com

Description

Ingredients

• 1 spaghetti squash, ends cut off and cut in half from top to bottom
• 1/2 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup frozen peas, defrosted and drained
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon chopped fresh sage
• salt and pepper to taste

Directions

• Preheat oven to 400. Scrape seeds out of spaghetti squash and brush both sides with olive oil. Place cut sides down on a parchment lined baking sheet. Cook for 45 minutes. Remove from oven. Carefully turn squash over and divide butter between both halves. Allow butter to melt and squash to cool slightly. Using a fork, scrape insides out of squash and place in bowl. Add peas, parmesan cheese, sage and seasoning. Stir to combine.