Ingredients:

  • 1 medium spaghetti squash (about 3 lbs)
  • 1 Tbsp olive oil (for roasting)
  • Salt & Black Pepper (to taste)
  • 1 bunch asparagus spears (trimmed and cut into 1-inch pieces)
  • 1 cup sweet peas (frozen or fresh)
  • 1 large red bell pepper (diced)
  • 2 medium shallots (finely minced)
  • 3 cloves garlic (minced)
  • 1/4 cup vegetable broth
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra virgin olive oil (for vinaigrette)
  • 1 tsp Dijon mustard
  • 1/2 cup fresh parsley (roughly chopped)
  • 1/4 cup fresh basil (roughly chopped)
  • 1/4 cup freshly grated Parmesan cheese (optional)
  • 1/2 tsp salt (for vinaigrette)
  • 1/2 tsp black pepper (for vinaigrette)

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Scoop out seeds. Rub cut sides with 1 Tbsp olive oil, salt, and pepper. Place cut-side down on a sturdy baking sheet. Roast for 40–50 minutes, or until tender when pierced with a fork.
  2. Remove squash from the oven and let cool slightly (about 10 minutes). Using a fork, scrape out the flesh into long, spaghetti-like strands. Set aside in a large bowl.
  3. Prepare the Vinaigrette: Whisk together (or shake in a jar) the lemon juice, 1/3 cup EVOO, Dijon mustard, salt, and pepper. Stir in the chopped parsley and basil, and Parmesan (if using). Taste and adjust seasoning.
  4. Sauté the Aromatics: Heat a small amount of olive oil in a large skillet over medium heat. Sauté minced shallots until softened (about 3 minutes). Add diced red bell pepper and sauté for 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
  5. Blanch/Steam the Greens: Add the trimmed asparagus and sweet peas to the skillet. Pour in 1/4 cup of vegetable broth. Cover and steam/sauté for 3–4 minutes until the asparagus is bright green and tender-crisp.
  6. Combine and Finish: Add the shredded spaghetti squash strands to the skillet with the vegetables. Pour the prepared vinaigrette over everything. Toss gently but thoroughly to coat all the strands and vegetables evenly. Cook for 1–2 minutes over low heat just to warm everything through.
  7. Serve immediately to serving bowls. Garnish with an extra sprinkle of fresh Parmesan and black pepper.