As a child, spaghetti squash was one of my favourite fall vegetables. My mom would roast it and serve it relatively plain, with butter and salt. I think I mostly enjoyed it because my mom would serve the squash in wedges and let us scrape the squash into the spaghetti-like pieces.
When trying to come up with ideas for vegetables to serve for Thanksgiving, squash immediately came to mind. I was all set to cook butternut squash until I came across a spaghetti squash at the grocery store, I couldn’t pass it by, figuring that I could use it to make something both tasty and pretty.
That’s when I came across the spaghetti squash with lemon recipe from Healthy Vegan Recipes. The picture was pretty and the list of ingredients was appealing. I’ve adapted the recipe because the original was much too sour for our tastes. The lemon taste was overpowering.
Spaghetti Squash with Lemon
- 1 spaghetti squash, halved and roasted – approximate cost $2.00
- 1/2 lemon – approximate cost $0.25
- 1 handful of parsley – approximate cost $0.50
- 3 green onions – approximate cost $0.75
- 10 sun-dried tomatoes, soaked – approximate cost $1.00
- 1 teaspoon sea salt – approximate cost $0.05
- A handful of raw pumpkin seeds – approximate cost $0.50
- Bake the squash (whole) at 350 degrees Fahrenheit for 45-60 minutes (or until soft enough that you can easily cut the squash in half).
- Let the squash cool.
- Cut the squash in half.
- Use a fork to scrape the squash so it’s flesh separates into spaghetti-like strings.
- Place the shredded squash into a baking pan.
- In your food processor, combine: lemon, parsley, green onions, garlic, sun-dried tomatoes, and sea salt.
- Process until mostly smooth.
- Pour the processed mixture over the squash and toss to coat the squash with the mixture.
- Bake the squash at 350 degrees Fahrenheit for about 20-25 minutes.
- Top with raw pumpkin seeds.
Makes about 6 servings (approximate cost: $0.88 per serving).