Lemon Asparagus Spaghetti Squash

Preheat oven to 400ºF.

Cut spaghetti squash in half and scrape out the seeds. Brush the insides with olive oil and season with salt and pepper.

Place the squash cut side down on a baking sheet and bake for 40 minutes. When the spaghetti squash is done, use tongs to flip the squash over to let cool.

In a large fry pan, heat butter over medium heat. Add asparagus and cook for 5 minutes, stirring occasionally. Turn the heat down to low. Add peas, minced garlic, lemon juice, lemon zest, salt and pepper. Cover and cook for an additional 3–4 minutes or until peas are tender but not mushy.

Stir in spaghetti squash and Pecorino Romano. Cook for an additional 2–3 minutes.

Serve immediately and top with more Pecorino Romano.