- 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 ½ cups fresh tomatoes diced, or two 14.5-ounce cans diced tomatoes
- ¼ teaspoon salt
- ½ 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
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
- 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.