If it’s possible for squash to be considered a “fun” food, spaghetti squash certainly fits that description. Its noodlelike strands contrast nicely with the crisp turnips and snow peas in this stew.

　　

Ingredients

8 servings

　　1 medium spaghetti squash

　　2 tablespoons olive oil

　　1 large onion, quartered and thinly sliced

　　2 cloves garlic, minced

　　One 28-ounce can salt-free diced tomatoes, undrained

　　1/4 cup minced oil-cured sun-dried tomatoes

　　2 cups water

　　1 cup small mushrooms, thinly sliced

　　2 teaspoons salt-free seasoning (see page 4 for brands)

　　1/2 teaspoon dried oregano

　　1/4 teaspoon dried thyme

　　Salt and freshly ground pepper to taste

　　1 pound turnips, peeled and cut into thick matchsticks

　　2 cups snow peas, trimmed and cut in half crosswise

　　

Step 1

Preheat the oven to 375 degrees.

　　

Step 2

Cut the squash in half lengthwise, then scrape out the seeds. Place the two halves, cut side up, in a foil-lined shallow baking dish. Cover tightly with more foil and bake for 40 to 50 minutes, or until easily pierced with a fork.

　　

Step 3

When the squash is cool enough to handle, scrape the flesh away from the shell with a fork, using long downward motions to remove the spaghettilike strands.

　　

Step 4

Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just beginning to brown.

　　

Step 5

Add the spaghetti squash, canned and dried tomatoes, water, mushrooms, seasoning, oregano, and thyme. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes. Season with salt and pepper.

　　

Step 6

Meanwhile, heat the remaining tablespoon of oil in a skillet. Add the turnips and sauté over medium-high heat, stirring frequently, until golden. Add the snow peas and continue to sauté, stirring, until the snow peas are bright green and tender-crisp. Top each serving with some of the turnips and snow peas, and serve at once.

　　

Nutrition Information

Step 7

Per serving:

　　

Step 8

Calories: 134

　　

Step 9

Total fat: 5g

　　

Step 10

Protein: 3g

　　

Step 11

Fiber: 5g

　　

Step 12

Carbohydrate: 20g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 90mg

　　Vegan Soups and Hearty Stews for All Seasons