Spaghetti squash is entirely underrated, if you ask me.
The problem is, everyone seems to want to smother it with marinara sauce, cover it with cheese, and pretend its magically transformed into the soft, chewy little twirls of semolina heaven we call spaghetti.
Why can't we just let it be squash? Delicious, comforting, warming, shiny golden squash (that just happens to slightly resemble spaghetti).
Squash is without a doubt one of the least expensive, most versatile, and simultaneously, deeply nutritious vegetables on the planet (Yea, I see you potato). Squash is rich in: Vitamin A and antioxidants, making it great skin food; Vitamin C, making it great for boosting immunity; and omegas, helping to keep inflammation at bay. And spaghetti squash is no exception.
The lemon, butter and shallot combo in this spaghetti squash dish, will bring out all the flavor, and loveliness that is spaghetti squash is, without trying to compensate for something it isn't.
Lemon Butter Spaghetti Squash
(Makes 3 - 4 servings)
1 large spaghetti squash
1/2 small shallot diced
3 tbsp vegan butter (I love Miyokos)
1 tsp red chili flakes
3 tbsp nutritional yeast
juice from half a lemon
fresh chopped basil and thyme
salt and pepper to taste
plant based parmesan (I like Follow-your-heart)
Heat oven to 400 degrees. Half the squash lengthwise and scoop out the pulp and seeds (Pro tip: save the seeds to roast for a yummy snack). Drizzle the cut sides of the squash with olive oil, salt and pepper and roast the cut sides down on a baking dish for about 50 minutes.
Once the skin of the squash is fork tender its ready to come out of the oven. Let it cool slightly so it can be handled. Once cool enough to handle, shred t
he squash with a fork until little "spaghetti" strands start to form.
Place the strands in a large mixing bowl and add the remaining ingredients and toss. Top with some more parmesan and fresh cracked pepper and enjoy