I can still remember the first time I ate spaghetti squash. It was many years ago at a restaurant in Boston – and I remember being so intrigued by a squash that, when cooked, has flesh that resembles strands of spaghetti! It was love at first bite – with a delicate and almost buttery taste – and to this day, I could eat spaghetti squash almost any day of the week and never grow tired of it!
This recipe for Spaghetti Squash Gremolata is one of my favorite ways to prepare this versatile and delicious vegetable! A gremolata is a chopped herb condiment – always made with grated lemon peel – and most often combined with garlic and parsley (although other variations of herbs are also fantastic!). We combined our gremolata with a sauce made from sautéed fresh red tomatoes, and then topped the dish with additional uncooked, chopped fresh yellow garden tomatoes – and I must say, the combination of these wonderful flavors is the perfect complement to the tender roasted spaghetti squash! It’s a healthy and delicious dish — plus I think it’s gorgeous to look at as well!
Spaghetti squash is so easy to cook at home – you can actually roast it whole in the oven, or (like we do in this recipe) cut the squash in half, scoop out the seeds and then roast it cut-side down on a parchment-lined sheet pan until tender. We prefer the ‘cut-in-half’ method – in part, because it’s easier to tell when the squash is done, but also because the flesh becomes slightly caramelized in the oven – which adds even more delicious flavor. Either way you cook it, you are sure to love this spaghetti squash gremolata as much as we do!
Note: You can just as easily make this gremolata and serve it over cooked pasta instead of the cooked spaghetti squash. Simply substitute one for the other. The other ingredients stay the same. Enjoy!
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