The Recipes

Spaghetti Squash with Lemon-Herb Sauce

It seems to me that when people cook spaghetti squash, it's always with marinara.  Here's a new twist on that idea, perfect for summer.

Spaghetti Squash with Lemon-Herb Sauce


- 1 spaghetti squash, halved
- handful of cilantro
- handful of flat-leaf parsley
- small handful of mint
- 8-10 olives, finely diced
- 1 lemon, juiced
- splash of white wine
- splash of vegetable stock
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Scoop out the center of the squash with a spoon, removing the seeds and stringy center.  Drizzle the inside with olive oil and season with salt and pepper.  Turn the halves upside down on a baking sheet.  Bake in the oven for 45 minutes to an hour, or until the squash is tender and easily pierced by a paring knife.

Chop the herbs and olives together.  When the squash is almost ready, heat 1 T. of olive oil in a small skillet.  Add the herbs and olive oil, wine, lemon juice, and stock.  Cook until just heated through and the wine cooks off a little bit; about 2-3 minutes.

Remove the squash from the oven.  Using a fork, scrape the insides of the squash.  It will look like spaghetti.  Put all of the squash in one half and plate it.  Pour the sauce over the squash and serve.