Spaghetti Squash with Lemon and Parsley

November 6th, 2012

Preheat oven to 350 F.

Cut spaghetti squash length wise and clean out the seeds.  Season with salt and pepper and place face down on a baking sheet lined with parchment paper.

Bake for 40 to 45 minutes for a medium to large squash.  When you can puncture a sharp knife into the skin easily, the squash is done, if you prefer your squash to have a crunchier bite remove sooner.  Using a fork, pull away at the fibers and they will release like strings of spaghetti!

Into your bowl of spaghetti squash add the following ingredients:

Drizzle good quality olive oil, approx. 1 tbsp. or to taste depending on the amount of spaghetti squash.

Grated lemon zest of one lemon.

Juice of half a lemon or slightly less.

1/2 cup or more of freshly grated parmesan cheese.

Salt and pepper to taste.

1/4 to 1/2 cup of fresh chopped parsley.

Mix all the ingredients together and adjust flavours accordingly.

Makes a great side dish served with your choice of fish or seafood.  For a main dish, I like to add crumbled feta cheese and black olives!

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