Peas 'n' Cheese Squash Spaghetti

“A simple recipe with 5 ingredients from Rachael Ray.”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve the squash and place cut side up on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
  2. Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes. Using a fork, scrape the strands of squash into the marinara and peas.
  3. Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat. Stir in the ricotta and season with salt and pepper. Divide among 4 bowls and top each portion with some of the parmesan.

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