Roasted Spaghetti Squash with Gremolata

Name: Roasted Spaghetti Squash with Gremolata
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 spaghetti squash; 2 tsps olive oil; 20 cherry tomatoes ((grape tomatoes)); 200 g puy lentils ((pre-cooked)); 50 g parmesan ((grated)); salt and pepper; 1 large bunch fresh parsley; 1 lemon ((zested and juiced)); 1 clove garlic; 1/2 cup olive oil; salt and pepper

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This time of year there are so many beautiful squashes around and squash is so versatile. I love courgettes (zucchini) and usually use them as courgetti instead of pasta in most dishes. I like to roast butternut squash and use it in dishes like my Chorizo & Butternut Squash Frittata. You can use them in salads, bake them, roast them and they all bring something different to a meal. Today I’d decided to do a Roasted Spaghetti Squash with Gremolata as a summery and meat-free alternative to something like a Lasagne or Melanzane Parmigiana. It has very similar flavours but cooked in a much lighter way.

To make the Roasted Spaghetti Squash with Gremolata you need to preheat the oven to 200C (400F). Next, you slice the spaghetti squash in half lengthways and scoop out the seeds. (You can discard these or save them for later and roast them with some salt and spices!)

Then, rub one teaspoon of the olive oil all over the flesh of half of the spaghetti squash. Repeat with the other half and pop them into the oven on a baking tray, skin side up. Roast them for 30 mins and then flip so the flesh side is facing up and roast for a further 15 mins until soft inside.

While the spaghetti squash is roasting you can make the Gremolata. Add the parsley, garlic clove, lemon zest and 1 tbsp lemon juice to a food processor. Add the oil, bit by bit and blend until you have a smooth paste adding more or less oil as necessary until you have the right consistency. Season with salt and pepper to taste.

Now that you have all the elements prepared it’s time to assemble the dish. Dice the cherry tomatoes and add to the lentils along with half of the gremolata. Mix and season well with plenty of salt and pepper and spoon into the spaghetti squash. If you like a bit of spice you could also add some chilli flakes or fresh chilli to the sauce.

Finally, drizzle the remaining gremolata over the top and sprinkle on the grated parmesan. Return the spaghetti squash halves to the oven to warm through until the cheese starts to brown (around 10 mins).

When you dig into this dish you’ll find the flesh comes away in strands, a bit like spaghetti (hence the name). This makes this dish almost like a pasta dish with sauce so it’s perfect for a summery evening meal. I served mine with some roasted vine cherry tomatoes but you could serve with a salad or some garlic bread?