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Spaghetti Squash Gremolata - A Family Feast

Spaghetti Squash Gremolata

★★★★★ 5 /5
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Spaghetti Squash Gremolata - Tender roasted spaghetti squash tossed with pan roasted tomatoes and a wonderful gremolata of lemon zest, garlic and parsley. This recipe is amazing!

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 Gremolata - Tender roasted spaghetti squash tossed with pan roasted tomatoes and a wonderful gremolata of lemon zest, garlic and parsley. This recipe is amazing!

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!

Spaghetti Squash Gremolata - Tender roasted spaghetti squash tossed with pan roasted tomatoes and a wonderful gremolata of lemon zest, garlic and parsley. This recipe is amazing!

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!

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

recipe
Spaghetti Squash Gremolata - A Family Feast
★★★★★ 5 from 1 review

Spaghetti Squash Gremolata

Yield: 4–6 servings 1x
Prep: 15 minsCook: 1 hourTotal: 1 hour 15 minutes
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Ingredients

  • 1 medium to large spaghetti squash
  • 2 tablespoons extra-virgin olive oil, plus some extra for drizzling at the end
  • 1 teaspoon minced garlic, divided
  • 3 1/2 cups fresh tomatoes diced, or two 14.5-ounce cans diced tomatoes
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons fresh parsley, chopped and divided
  • 2 teaspoons lemon zest, divided
  • 1 tablespoon fresh lemon juice
  • 1 yellow tomato, chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. Remove stem from the spaghetti squash and slice squash in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined sheet pan. Bake for 45-60 minutes or until squash is able to pull away from sides in strands. The last 15 minutes is critical to get the texture just right. If you remove it too soon, the squash will not pull away from the skin. Too long and it will be overcooked . After 45 minutes, check for doneness and continue cooking as needed.
  3. As the squash cooks, prepare the sauce. In a medium to large sauté pan, place two tablespoons of the oil and heat to medium hot over medium heat. Add half of the garlic and stir. Immediately add the red tomatoes, salt and pepper and stir. Bring to a simmer and cook for ten minutes or until slightly thick. Stir in half the parsley, half the lemon zest and all of the lemon juice.
  4. In a small bowl, combine the other half of the garlic, the other half of the parsley and the other half of the lemon zest. Once mixed, set aside.
  5. Once the squash is ready and you have pulled the flesh from the skin, place the cooked squash on a serving platter. Top with the tomato sauce mixture, then the parsley mixture (gremolata). Then top with the chopped yellow tomato. Finally finish with a drizzle of olive oil over the top and serve.

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Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

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Updated: 1/23/23

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  1. Teresa says

    Posted on 6/6/15 at 4:15 pm

    I made this today adding fresh basil and oregano from my garden. It was absolutely incredible. Loved it! Thanks for sharing the recipe.

    Reply
    • Martha says

      Posted on 6/6/15 at 8:10 pm

      Thanks for writing to us Teresa! So glad you enjoyed the recipe!

      Reply
  2. Heidi Fowler says

    Posted on 1/3/15 at 1:12 am

    I love spaghetti squash, and this recipe looks amazing, Martha! Pinned!

    Reply
    • Martha says

      Posted on 1/3/15 at 8:47 am

      Thank you Heidi! 🙂

      Reply
  3. Kristine says

    Posted on 9/11/14 at 5:54 pm

    Do you have the nutritional facts for this recipe? Curious on the carb content.

    Thanks!

    ~Kristine

    Reply
    • Martha says

      Posted on 9/11/14 at 6:17 pm

      No – I’m sorry we don’t. But there are some free online tools like My Fitness Pal that you could use if you need that sort of information! Hope that helps!

      Reply
  4. Amy@theidearoom says

    Posted on 7/16/14 at 11:55 am

    I love spagetti squash! I am trying this recipe out! Pinned!

    Reply
    • Martha says

      Posted on 7/16/14 at 12:19 pm

      Thanks Amy!

      Reply
  5. Kristin @ cheap-chef.com says

    Posted on 4/9/14 at 5:54 pm

    Mmm! Just made spaghetti squash for the first time earlier this week and absolutely LOVED it! Thank you for the recipe!

    Reply
    • Martha says

      Posted on 4/9/14 at 7:19 pm

      Thanks Kristin – glad you enjoyed the recipe!

      Reply
  6. Vivien says

    Posted on 3/9/14 at 8:37 pm

    This was amazing! We used fresh basil as we were out of parsley and sprinkled with lemon infused olive oil. So much flavor and great color.

    Reply
    • Martha says

      Posted on 3/9/14 at 9:11 pm

      Thanks Vivien!

      Reply
  7. Hayley says

    Posted on 1/9/14 at 7:29 pm

    How would this taste with ground beef added into the sauce? Just curious. Looks delicious either way!

    Reply
    • Martha says

      Posted on 1/9/14 at 7:40 pm

      Hi Hayley – A gremolata by nature is very citrusy with the lemon zest plus other herbs – so, while I don’t think it would taste bad if you added ground beef, if you are looking for a more traditional meat sauce flavor you might consider a recipe like this: http://www.skinnytaste.com/2009/01/spaghetti-squash-with-meat-sauce-46-pts.html. Hope that helps!

      Reply
  8. Healing Tomato says

    Posted on 12/1/13 at 12:42 pm

    This is a wonderful recipe. I never thought of using squash and Gremolata together. Thanks for the idea

    Reply
    • Martha says

      Posted on 12/1/13 at 1:00 pm

      Thanks!!

      Reply
  9. Jodee Weiland says

    Posted on 10/9/13 at 1:49 am

    This looks fabulous! I can’t wait to try it. I have never cooked spaghetti squash, but have always wanted to do so. Thanks for a such a delicious recipe to this!

    Reply
    • Martha says

      Posted on 10/9/13 at 5:44 am

      Thanks Jodee!

      Reply
  10. Kathy says

    Posted on 10/8/13 at 9:43 am

    Oh this looks delicious! I have been trying to eat more veggies and this looks like a great way to do that!

    Reply
    • Martha says

      Posted on 10/8/13 at 10:15 am

      Thanks Kathy!

      Reply
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