Roasted spaghetti squash tossed with EVOO, lemon juice and fresh basil. Only 5 ingredients and simple to prepare!
I think spaghetti squash can be a little underrated sometimes. I mean, if you’re always comparing it 1:1 with real, gluten-filled pasta, then sure it doesn’t live up.
Personally, I love spaghetti squash and I don’t miss pasta at all when I can use squash in it’s place, but I know that not everyone feels that way. It’s a good vehicle for a kick-butt delicious sauce, but no, it’s still definitely not spaghetti.
Sometimes I think that spaghetti squash needs to be left on it’s own, simply as a vegetable side dish. It offers a simple, satisfying flavor in an easy-to-prepare dish.
You don’t even need an extra bowl to serve the squash in. You can leave it right in it’s outer shell!
This side dish is as simple as tossing the spaghetti squash strands with olive oil, lemon juice and fresh herbs. You can serve this spaghetti squash just as you would any other roasted or steamed vegetable, along side your protein of choice and a fresh salad.
- 1 Spaghetti squash
- 1-2 Tablespoon olive oil
- Lemon Juice (a few squeezes from a fresh lemon)
- Salt and pepper to taste
- 2-4 Fresh basil leaves, minced (depending on size of squash and flavor preference)
- Preheat oven to 400 degrees.
- Cut the spaghetti squash in half lengthwise, and lay it flat side down on a lined baking sheet. Bake until cooked through and soft (you should be able to pierce through the back side with a fork and easily pull the squash strands apart), about 30-40 minutes depending on the size of the squash.
- Scrape the seeds out of the squash. Use a fork to pull the spaghetti squash strands apart from the outer shell. You can leave the squash in the squash shell or transfer it to a separate bowl. Toss the squash strands with the olive oil and lemon juice and season with salt and pepper to taste.
- Garnish with fresh basil.