The hardest thing about making this vegetable side dish in cutting the spaghetti squash in half! This recipe has a light lemony taste!
- 1 spaghetti squash (about 2 pounds), halved and seeded
- 2 tablespoons organic sunflower oil
- Sea salt
- Freshly ground pepper
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- 1 tablespoon grated Parmesan cheese (optional)
Preheat oven to 425 degrees. Using 2 tablespoons sunflower oil, drizzle the flesh side of squash and season with salt and pepper. On a rimmed baking sheet lined with parchment paper, place squash flesh side down. Roast for about one hour or until squash is tender, when pierced with fork.
After the squash has cooled, gently scrape the squash with a fork to remove flesh in long strands. Add lemon juice and parsley. Add more salt to taste. Sprinkle with Parmesan cheese if desired. Serves 4.