Spaghetti Squash With Peas And Almonds

6 servings

Though spaghetti squash is commonly available, it’s still new to many people. I enjoy introducing guests to it and have won over even those who profess not to like squash. A hint of curry adds an interesting flavor twist to this fascinating vegetable.

1 large spaghetti squash
1 tablespoon extra-virgin olive oil
1 medium red onion, halved and sliced
14- to 16-ounce can diced tomatoes, undrained
1/2 teaspoon grated fresh ginger
l/2 teaspoon dried basil
Dash nutmeg
1 teaspoon good-quality curry powder
Salt and freshly ground pepper to taste
3 tablespoons chopped fresh parsley
1 1/2 cups thawed frozen green peas
1/3 cup slivered toasted almonds

Preheat the oven to 375 degrees.

Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with l/2 inch of water. Cover tightly with foil and bake for 40 to 50 minutes, or until easily pierced with a fork. When cool enough to handle, scrape the squashes lengthwise with a fork to remove the spaghetti-like strands of flesh.

Heat the oil in a large skillet. Add the onion and sauté over medium 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 occasionally. Season to taste with salt and pepper. This dish may be made ahead of time up to this point.

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.

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