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Italian Roasted Spaghetti Squash tossed in Olive Oil, Lemon, Garlic & Red Pepper Flakes

The healthy and easy recipe transports you to your favorite little off-the-beaten-path Italian restaurant.  Olive oil, lemon and garlic create a flavor party that will have you licking every saucy drop from your plate (please don’t do this when company is around)!  If you are not in the mood for Spaghetti Squash, feel free to swap it our for brocolli, carrots, cauliflower or any other vegetable/whole grain that suits your fancy.  The sauce is so good that cardboard will do.  

Course Brunch, Entree, Lunch
Cuisine Italian
Prep Time 10 minutes
Servings 2

Ingredients

  • 1 Roasted Spaghetti Squash Prepared as directed in Roasted Spaghetti Squash Recipe
  • 1/4 Tsp Coconut Oil
  • 1 Tbsp Almond Flour or Almond Meal
  • 2 Tbsp Extra Virgin Olive Oil
  • 3 Garlic Cloves Smashed & Minced
  • 1/4 Tsp Red Pepper Flakes
  • 1 Lemon
  • 1/4 Cup Fresh Parsley Chopped
  • Sea Salt & Freshly Cracked Black Pepper

Instructions

  1. This receipe may seem hard but it’s the easiest dish you will ever make and the one that will impress your entire family.  I promise you!  This is more about technique than anything.  Just follow the instructions below and you will be fine!  

  2. Heat a skillet/saute pan over medium-high heat for a few minutes.  Melt coconut oil and add almond flour, a pinch of salt and a couple turns of freshly cracked pepper.  Stirring often, saute until toasty brown and fragrant.  This will happen fast (about 2 mins) so watch closely as this can burn easily.  If you screw up then throw everything out and try again.  No big deal.   Once toasted, set aside and save for garnishing the dish at the end.  

  3. Wipe out the pan and heat the Olive Oil over low heat.   Add garlic, red pepper flakes, a couple pinches of sea salt and freshly cracked black pepper.  Saute, stirring constantly, until the garlic is fragrant (about 30 secs - 1 minute).  Do not allow the garlic to brown.  

  4. Add the flesh of one Roasted Spaghetti Squash to the pan and, using tongs, turn in the olive oil/garlic sauce until the squash is heated completely through.  Season again with a couple pinches of sea salt and freshly cracked black pepper.  Using a micrograter, zest the lemon directly over the spaghetti squash (this is important because you want the flavorful oils from the lemon in the pan...trust me!)  Slice the lemon in half and squeeze the juice of both lemon halves into the pan.  Using tongs again, gently turn the squash with the lemon juice and zest.  

  5. Turn the heat to medium high, bring the pan to a boil and let the sauce reduce by a 1/4 while you constantly turn the spaghetti squash using tongs.

  6. Once the sauce is reduced slightly, remove the pan from the heat and fold in the fresh parsley.  Always gently use tongs when handling the spaghetti squash as a fork pierces out the flavor and will turn the squash into mush.  

  7. Divide the squash mixture into two bowls (extra points if you use the roasted squash skin as a bowl) and garnish with the toasted almond flour.  Top with protein such as a fried egg, chicken, tofu or seafood.  Enjoy!

    https://jackieunfiltered.com/?p=3314&preview=true