Lemon and Basil Spaghetti Squash

21 Apr Lemon and Basil Spaghetti Squash

This is one of those recipes that you simply MUST TRY. The picture might look like a simple bowl of spaghetti squash, but looks can be deceiving! What you can’t see with the naked eye are the flavor molecules bursting on each strand of tender squash. Fresh lemon, basil and green olive combine for a lively, can’t-get-enough-of-it taste that will have you going back for more. Eating your veggies has never been easier than this…

Servings: 6

Here’s what you need:

  • 3 spaghetti squash
  • sea salt and black pepper
  • coconut oil spray

 

For the Dressing:

  • ½ cup pitted green olives
  • ½ cup fresh basil leaves
  • 3 tablespoons Lemon Zest
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • sea salt and black pepper

 

Instructions:

  1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. Cut the ends off each spaghetti squash and discard. Slice the rest of the spaghetti squash into 1-inch rings. Use a spoon to remove the seeds from the center of each ring.
  3. Spray or rub coconut oil over all of the spaghetti squash flesh. Generously season each ring with salt and pepper. Place the rings on the parchment paper lined baking sheet and roast in the preheated oven for 30 minutes. Flip each of the rings and roast for another 30 minutes, or until very tender.
  4. Once cooled use a spoon to remove the noodles. Place all of the noodles in a large bowl.
  5. Combine the dressing ingredients in a food processor and pulse until well combined. Pour the dressing over the spaghetti squash noodles and mix until fully incorporated. Serve immediately. Enjoy!

Nutritional Analysis: One serving equals: 38 calories, 2g fat, 3g carbohydrate, 12mg sodium, 0g sugar, 1g fiber, and 1g protein.

 
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katie tackett
katie@socalbc.com
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