Side Dish Recipe: Spaghetti Squash with Peas and Almonds

Spaghetti Squash with Peas and Almonds

Ingredients:

• 1 large spaghetti squash
• 1 tablespoon olive oil
• 1 medium red onion, halved and sliced
• 2 cups diced fresh tomato, or 1 (16-ounce) can diced tomatoes, undrained
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon good-quality curry powder, or more to taste
• Salt and freshly ground pepper to taste
• 3 tablespoons chopped fresh parsley
• 1 1/2 cups thawed frozen green peas
• 1/2 cup slivered toasted almonds

Cooking Procedures:

1. Prepare the squash as directed below. This may be done ahead of time.
2. Heat the margarine in a large skillet. Add the onion and sauté over moderate heat until golden. Add the tomatoes, ginger, basil, nutmeg, and curry powder, then stir in the squash. Simmer over low heat, covered, for 10 minutes, stirring occasion ally. Season to taste with salt and pepper. This dish may be made ahead of time up to this point.
3. Just before serving, add the peas and parsley and heat through. Take care not to overcook, so that the peas don’t lose their bright color. Transfer to a serving container and scatter the almonds over the top. Serve at once.

Makes 6 or more servings.