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Lilly’s Table

 
 
© Lillys-Table.com Photo of Summer Spaghetti Squash
 

Tags: Dairy Free Gluten-Free Vegan Nut Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Summer Spaghetti Squash

 

Technically spaghetti squash practically shouts out Autumn, but since it occasionally decides to make guest appearances while summer veggies are taking their final bows, how can you not resist combining them.

Start with baking the spaghetti squash. Chop the veggies while you wait and when the squash comes out of the oven start to saute the sauce.

Ingredients

  • 1 spaghetti squash, small to medium sized, cut in half
  • ½ teaspoon salt
  • 1 tablespoon olive oil, or more to taste
  • 1 clove garlic, finely minced or crushed
  • 1 onion, small, cut in long strips, top to end
  • 1 zucchini, cut in long quarters and slice
  • 1 tomato, or more if you like, chop
  • 2 tablespoons parmesan cheese, optional garnish
  • 2 tablespoons feta cheese, optional topping for extra protein
  • 2 tablespoons pine nuts, optional topping
  • 1 tablespoon fresh herbs, optional (such as basil, oregano or thyme)

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Cut the spaghetti squash in half. Remove the seeds & membranes and place on a baking sheet. Fill each half with water, a pinch of salt and bake for 25-35 minutes until a butter knife gently cuts the flesh. Set aside to cool for 5-10 minutes. Drain off the excess water when it is easy to handle.

In a skillet over medium heat, drizzle in the olive oil and the minced garlic. Once the garlic starts to sizzle add in the onions. Saute lightly for 5-10 minutes until the onions are slightly softened.

Toss in the zucchini slices and saute for 2-3 minutes until the zucchini gets a touch of color. Toss in the tomatoes, season the sauce and a pinch of salt.

With a large spoon, scoop out the innards of the squash. Using a fork, toss it apart and add a drizzle of olive oil or butter if desired.

Serve the spaghetti squash on plates and top with the zucchini-tomato sauce and a sprinkle of cheese and/or pine nuts if desired. A few fresh herbs would be tasty as well.

Enjoy.