Roasted Spaghetti Squash with the addition of peas and the citrusy zest of lemon cooked on the grill.
2 to 3 pound spaghetti squash
1 cup frozen petite peas thawed
4 tablespoons lemon juice
2 tablespoons butter
1 teaspoon dried marjoram
Salt and pepper
Place whole spaghetti squash on cooking grate.
Cook 35 to 45 minutes or until squash pierces easily with a fork.
Turn every 10 minutes. Remove squash from the grill; allow to cool.
Cut squash in half lengthwise and scoop out the seeds.
Using the tines of a fork, scrape the inside of the squash to remove the spaghetti-like strands.
In a large foil pan place the spaghetti squash, peas, lemon juice, butter, marjoram, salt, and pepper. Gently toss all ingredients.
Place pan in center of cooking grate and cook about 10 minutes or until heated through.
Recipe makes 4 servings.
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