Spaghetti Squash Gremolata

Spaghetti Squash Gremolata could be just the gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe you've been looking for. This recipe makes 6 servings with 110 calories, 2g of protein, and 6g of fat each. For $1.01 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by A Family Feast . Plenty of people made this recipe, and 17426 would say it hit the spot. It works best as a side dish, and is done in around 1 hour and 15 minutes. Head to the store and pick up spaghetti squash, olive oil, lemon juice, and a few other things to make it today. With a spoonacular score of 96%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Spaghetti Squash with Orange Gremolata, Spaghetti Squash with Ricottan and Gremolata, and Crab Spaghetti with Lemon Gremolata.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees.Remove stem from the spaghetti squash and slice squash in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined sheet pan. Bake for 45-60 minutes or until squash is able to pull away from sides in strands. The last 15 minutes is critical to get the texture just right. If you remove it too soon, the squash will not pull away from the skin. Too long and it will be overcooked . After 45 minutes, check for doneness and continue cooking as needed. As the squash cooks, prepare the sauce. In a medium to large sauté pan, place two tablespoons of the oil and heat to medium hot over medium heat. Add half of the garlic and stir. Immediately add the red tomatoes, salt and pepper and stir. Bring to a simmer and cook for ten minutes or until slightly thick. Stir in half the parsley, half the lemon zest and all of the lemon juice.In a small bowl, combine the other half of the garlic, the other half of the parsley and the other half of the lemon zest. Once mixed, set aside.Once the squash is ready and you have pulled the flesh from the skin, place the cooked squash on a serving platter. Top with the tomato sauce mixture, then the parsley mixture (gremolata). Then top with the chopped yellow tomato. Finally finish with a drizzle of olive oil over the top and serve.

 

Step by step:

1. Preheat oven to 375 degrees.

2. Remove stem from the spaghetti squash and slice squash in half from top to bottom.

3. Remove seeds and place squash cut side down on a parchment lined sheet pan.

4. Bake for 45-60 minutes or until squash is able to pull away from sides in strands. The last 15 minutes is critical to get the texture just right. If you remove it too soon, the squash will not pull away from the skin. Too long and it will be overcooked . After 45 minutes, check for doneness and continue cooking as needed. As the squash cooks, prepare the sauce. In a medium to large sauté pan, place two tablespoons of the oil and heat to medium hot over medium heat.

5. Add half of the garlic and stir. Immediately add the red tomatoes, salt and pepper and stir. Bring to a simmer and cook for ten minutes or until slightly thick. Stir in half the parsley, half the lemon zest and all of the lemon juice.In a small bowl, combine the other half of the garlic, the other half of the parsley and the other half of the lemon zest. Once mixed, set aside.Once the squash is ready and you have pulled the flesh from the skin, place the cooked squash on a serving platter. Top with the tomato sauce mixture, then the parsley mixture (gremolata). Then top with the chopped yellow tomato. Finally finish with a drizzle of olive oil over the top and serve.

Nutrition Information:

covered percent of daily need