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

Roasted Spaghetti Squash with Gremolata

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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Main Dish, Sauces & Dips
Cuisine Gluten-Free, Grain-Free, Italian, Low Carb, Paleo, Refined Sugar-Free, Vegetarian
Servings 2 people

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

For The Gremolata

  • 1 large bunch fresh parsley
  • 1 lemon (zested and juiced)
  • 1 clove garlic
  • 1/2 cup olive oil
  • salt and pepper

Instructions
 

  • Preheat the oven to 200C (400F).
  • Slice the spaghetti squash in half lengthways. Scoop out and discard the seeds.
  • Rub one teaspoon of the olive oil all over the flesh of half of the spaghetti squash. Repeat with the other half.
  • 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

  • Add the parsley, garlic clove, lemon zest, 1 tbsp lemon juice and the olive oil to a food processor.
  • Blend until you have a smooth paste. Season with salt and pepper to taste.

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.
  • Drizzle the remaining gremolata over the top and sprinkle on the grated parmesan.
  • Return to the oven to warm through until the cheese starts to brown (around 10 mins).