Ok Phylis how about this one
Spaghetti Squash Primavera
1 (2) lb spaghetti squash
2 tsp olive oil
2 scallions, thinly sliced
2 garlic cloves, minced
1/2 cup reduced sodium chicken broth
1/2 tsp dried marjoram
1/2 tsp grated lemon zest
1/4 tsp salt
12 asparagus spears, trimmed and cut into 2 inch lengths
1 cup frozen peas, thawed
2 tsp lemon juice
Preheat oven to 350
cut squash lengthwise in half; scoop out seeds and discard. Place, cut side down in 7 x 11 inch baking dish. Add enough water to come 1/2 inch up sides of squash. Cover baking dish with foil and bake until squash is tender, about 45 mins. Transfer to cutting board; let stand until cool enough to handle. With fork scoop pulp out into medium bowl.
Heat oil in large nonstick skillet over med heat. Add scallions and garlic; cook stirring, until fragrant, about 1 min. add broth, marjoram, lemon zest, and salt; bring to boil then add asparagus and peas.
Reduce heat and simmer, covered, 2 min. Stir in squash and lemon juice; cook, stirring until heated through about 3 mins.
