Lemon Aioli Spaghetti Squash


Spaghetti squash is one of my favorite veggies to work with and sure is a great substitute to our beloved (real) spaghetti without any of the guilt. Pair it with a light sauce and you really have a guilt-free dinner, so this is a great option for hose looking for a low-carb lunch or dinner option but still want your taste buds to dance! It’s also a no nonsense recipe and super quick. Here is what you do:

LIGHT AIOLI SPAGHETTI SQUASH

WHAT

  • 3-4 garlic cloves, pressed or very finely chopped (or you can use the canned stuff which is also good)
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Parsley to taste
  • 2-4 tablespoons extra virgin olive oil (EVOO – depending on the size of your squash
  • 1 spaghetti squash

TOPPINGS

  • Handful of cherry tomatoes
  • Grilled chicken
  • Fresh mozzarella pearls

HOW

  1. Preheat oven to 425F.
  2. Poke multiple holes all around it (think of someone you dislike, like an ex.) and place it in the center of baking sheet. Roast the squash for about 45-50 minutes, turning it about half way. It will be done once you can easily cut through the center with a knife.
  3. Allow squash to cool for about 10 minutes, cut in half and “gut it”, removing the seeds. Proceed to pick at the squash strands with a fork until it all looks like angel hair, or very fine spaghetti. Keep the spaghetti “shells” for reuse as a plate.
  4. Finely chop the garlic and add it 1 tbsp of EVOO and sautée lightly at medium in a sauce pan for about 2-3 minutes.
  5. Add spaghetti squash strands to garlic and olive oil mixture. Season well with salt and pepper to taste. Add lemon juice.
  6. Return the portions to squash shells. Sprinkle halved cherry tomatoes and mozzarella pearls on top followed by dry parsley. Broil for 1-2 minutes until mozzarella is melted.
  7. Serve with protein of choice. I added grilled chicken.

Enjoy immediately. This is a much healthier choice, and really quite delicious. It’s a light sauce that will really hit the spot, plus it is extremely easy to make. I hope you try it!


Xo, Ana

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