Spaghetti Squash Stew with Turnips and Snow Peas
Updated February 23, 2016 
If it’s possible for squash to be considered a “fun” food, spaghetti squash certainly fits that description. Its noodle like strands contrast nicely with the crisp turnips and snow peas in this stew.
Salt-free seasoning
The savory blend of many different herbs and spices eliminates the need for excessive salting. This is an all-purpose way to add a complex flavor to soups. There are several good brands available in supermarkets and natural food stores. My favorites from the supermarket are salt-free Mrs. Dash Table Blend and McCormick Seasonings, which offers a few different all-purpose blends. From the natural food store, the aptly named Spike is a great product, as is Frontier All-Purpose Seasoning. There are other good brands; experiment with them and make good use of whichever you prefer.
8 servings
Cooking Methodstewing
CostModerate
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Mealdinner
Moodblue
Taste and Texturegarlicky, herby, savory
Ingredients
- 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
- ¼ cup minced oil-cured sun-dried tomatoes
- 2 cups water
- 1 cup small mushrooms, thinly sliced
- 2 teaspoons salt free seasoning (see notes)
- ½ teaspoon dried oregano
- ¼ 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
Instructions
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Preheat the oven to 375 degrees.
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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.
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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 spaghetti like strands.
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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.
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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.
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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.
2009 Nava Atlas
