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Spaghetti Squash al Limone with Spaghetti Squash Seed “Crumbs”

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Makes 2 servings 1x

Time 1 hour

Units Scale

Ingredients

For the spaghetti squash:

  • 2 large spaghetti squash, washed, halved, and deseeded (seeds reserved)
  • 3 cloves garlic, grated
  • Zest of 3 lemons
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons salt

For the “crumbs”:

  • 1 cup spaghetti squash seeds, cleaned
  • 1/2 cup grated parmigiano
  • 2 teaspoons cayenne
  • 2 teaspoons garlic powder
  • 1 teaspoon salt

For garnish:

  • 1 small handful fresh basil, chopped
  • Small squeeze of lemon juice
  • Extra virgin olive oil, for drizzling

Instructions

  1. Preheat the oven to 375°F. Set squash halves on a baking sheet, skin side down. In a bowl, mix together grated garlic, lemon zest, extra virgin olive oil, and salt. Using a brush, apply mixture evenly and generously over the top surfaces of the squash. Cook until tender, approximately 45 minutes..
  2. Prepare the “crumbs”: Toast the squash seeds—in a pan or toaster oven on medium-low heat—until they’re completely dry and golden brown, approximately 10 minutes (keep an eye on them to prevent burning). Roughly chop the toasted squash seeds and combine with grated parmigiano, cayenne, garlic powder, and salt. Set aside.
  3. When the squash is ready, remove from the oven and scrape the insides with a fork to form a noodle-like filling. Transfer to serving plates, top with “crumbs,” fresh basil, and a squeeze of lemon juice. Drizzle with extra virgin olive oil.

— Recipe by Erika Houle