Vegan lemon garlic spaghetti squash
This delicious spaghetti squash is gluten free, vegan, paleo, and keto friendly!
Servings: 4 people
Ingredients
- 1 spaghetti squash
- 1 onion
- 2 large tomatoes
- 3 cloves garlic
- 1/2 lemon
- 1/3 cup basil
- 1/4 cup olive oil
- 1 tsp rosemary
- 1/4 tsp salt
Instructions
Roasted spaghetti squash
- Preheat your oven to 450 degrees
- Poke holes in the spaghetti squash with a fork and microwave the spaghetti squash for 3-4 minutes to soften the skin
- Cut the spaghetti squash in half and scoop out the seeds and stringy bits in the center of the spaghetti squash
- Drizzle the spaghetti squash with 1/2 tsp of olive oil and cook flat side down in the oven for 35 minutes. You can make the rest of the recipe while the spaghetti squash is roasting in the oven
- When the spaghetti squash is done roasting in the oven, drag a fork down the inner walls of the spaghetti squash to extract the spaghetti strands from the spaghetti squash
Lemon garlic spaghetti squash
- Chop the onion, garlic, tomato, and basil
- Cook the onion for 20 minutes over medium heat in about 1 tsp of olive oil, stirring occasionally
- Add the tomatoes and garlic and cook for another 5 minutes. Continue to stir occasionally
- Add the spaghetti squash, remaining olive oil, lemon juice, rosemary, and the basil to the pan and continue to cook for a few minutes.