Roasted Spaghetti Squash with Gremolata

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.Roasted Spaghetti Squash with Gremolata by Emma Eats & Explores - Vegetarian, Glutenfree, Grainfree, Sugarfree, Paleo & Low Carb

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.Roasted Spaghetti Squash with Gremolata by Emma Eats & Explores - Vegetarian, Glutenfree, Grainfree, Sugarfree, Paleo & Low Carb

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.Roasted Spaghetti Squash with Gremolata by Emma Eats & Explores - Vegetarian, Glutenfree, Grainfree, Sugarfree, Paleo & Low Carb

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.

Roasted Spaghetti Squash with Gremolata by Emma Eats & Explores - Vegetarian, Glutenfree, Grainfree, Sugarfree, Paleo & Low Carb

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).Roasted Spaghetti Squash with Gremolata by Emma Eats & Explores - Vegetarian, Glutenfree, Grainfree, Sugarfree, Paleo & Low Carb

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?

Print Recipe
Roasted Spaghetti Squash with Gremolata Yum
Roasted Spaghetti Squash with Gremolata by Emma Eats & Explores - Vegetarian, Glutenfree, Grainfree, Sugarfree, Paleo & Low Carb
Prep Time 5 minutes
Cook Time 50 minutes
Servings
people
Ingredients
For The Gremolata
Prep Time 5 minutes
Cook Time 50 minutes
Servings
people
Ingredients
For The Gremolata
Roasted Spaghetti Squash with Gremolata by Emma Eats & Explores - Vegetarian, Glutenfree, Grainfree, Sugarfree, Paleo & Low Carb
Instructions
  1. Preheat the oven to 200C (400F).
  2. Slice the spaghetti squash in half lengthways. Scoop out and discard the seeds.
  3. Rub one teaspoon of the olive oil all over the flesh of half of the spaghetti squash. Repeat with the other half.
  4. Roast skin side up for 30 mins, then flip so the flesh side is facing up and roast for a further 15 mins until soft.
To Make the Gremolata
  1. Add the parsley, garlic clove, lemon zest, 1 tbsp lemon juice and the olive oil to a food processor.
  2. Blend until you have a smooth paste. Season with salt and pepper to taste.
Assemble the dish
  1. 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.
  2. Drizzle the remaining gremolata over the top and sprinkle on the grated parmesan.
  3. Return to the oven to warm through until the cheese starts to brown (around 10 mins).
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Dietary & Allergy Information for Roasted Spaghetti Squash with Gremolata

This Roasted Spaghetti Squash with Gremolata recipe is Grain-Free, Gluten-Free  & Refined-Sugar Free.  Also suitable for Paleo, Low Carb & Vegetarian diets.

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