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Spaghetti squash sauté
Preparation time: 30 minutes
1 spaghetti squash (approximately 3 pounds)
Preheat oven to 350°F. Split squash lengthwise and discard seeds. Place squash on a baking sheet, cut side up, and bake 50–60 minutes or until tender when poked with a fork. Remove from oven. Run a fork through the squash, separating the pulp into strands; set aside. Discard outer skin.
In a large nonstick skillet, heat olive oil. Add onion and mushrooms; cook over medium heat, stirring frequently, until onion is translucent (approximately 3–4 minutes). Add peas, garlic, basil, thyme, and salt; heat through. Toss in squash pulp and heat through (approximately 2–3 minutes more). Place in serving dish and sprinkle with Parmesan cheese and parsley.
Yield: 7 cups
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