Spaghetti Squash with Sun-Dried Tomatoes & Peas

Spaghetti Squash with Sun-Dried Tomatoes & Peas | Living Healthy in SeattleWahoo it’s 2018 (somehow) and yeah that means time to get back on the healthy track after December (and November) came and went in a big way.

Big platefuls of food and even bigger glasses of adult beverages.

So hello my veggie friends!

With it being winter and all I don’t care to munch on chill salads 24/7, so some hot veg action is much appreciated.

Something cozy and comforting and satisfying… not to mention bursting with flavor.

Sun-dried tomatoes have become a staple in my Italian inspired cooking, because those guys are super duper rich in the savory flavor department and they’re vegan (plus gluten-free) of course.

And guess what?

You just pull a few of those bad boys out of their jar, give em a rough chop, then they’re ready to make some new buds in whatever Italiany dish you’re whipping up.

Easy.

Sun-dried tomatoes are a nice addition to plain ole red sauce and real deal pasta, but I’ve been adding a handful to roasted spaghetti squash along with some frozen sweet green peas, and herby fresh basil.

Yummmm.

Season your dish up good with red pepper flakes (for a kick!), salt, and fresh ground black pepper then what do yuh know, dinner is served up kids.

Feel free to top your piping hot bowl of winter comfort with a few generous dashes of vegan Parm if you want to take this guy to the next level.

P.S. To cook spaghetti squash, I CAREFULLY slice the squash in half lengthwise, remove the seeds, lightly coat the flesh in evoo, then roast (cut side down) on a foil lined metal baking sheet in a 425 degree oven for about 30 minutes or until tender. Stick a knife in there… you should feel little resistance. This dish works well with leftover cold squash but you can use freshly cooked squash too.

P.P.S. I have a similar recipe (with snap peas and pine nuts) which is also super duper tasty. And here’s an easy cheesy spaghetti squash recipe if you’re like “cheese pleaseee!”

P.P.P.S. Ugh. I did a real crap job of focusing on this one, so please just ignore the blurry parts of the photo or pretend you need some cute glasses when your vision is actually perfectly fine.

Spaghetti Squash with Sun-Dried Tomatoes & Peas

Serves 1

  • 1 heaping cup cooked spaghetti squash
  • 2 teaspoons extra virgin olive oil
  • 4 sun-dried tomatoes (jarred in oil); roughly chopped
  • 1/2 cup frozen peas
  • Red pepper flakes, to taste
  • Fresh ground black pepper, to taste
  • Salt, to taste
  • 2 tablespoons fresh basil; roughly chopped
  • Vegan Parmesan (optional); for serving
  1. Heat a medium nonstick pan over medium heat.
  2. Add the oil to the pan, swirl, then add the spaghetti squash.
  3. Cook for one minute, stirring occasionally, or until the squash is hot.
  4. Stir in the sun-dried tomatoes and peas, then cook for a couple minutes, or until the peas are warmed through.
  5. Season with red pepper flakes, black pepper, and salt, to taste.
  6. Fold in fresh basil right before serving.
  7. Top with vegan Parmesan, if you wish.

 

 

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