Lemon Butter Spaghetti Squash With Feta
This recipe works wonderfully in all occasions! It takes 45 minutes to make the 1 servings.
|2 Tbsps||unsalted butter|
|meyer lemon, juiced and zest freshly grated|
|garlic clove, finely minced|
|0.25 tsps||freshly cracked black pepper|
|1 inch||P of salt|
|2 Tbsps||crumbled feta cheese|
|2 Tbsps||sliced almonds, toasted if you wish|
|2 Tbsps||chopped fresh herbs, like parsley or basil|
Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil. (204 C)
Slice the spaghetti squash in half lengthwise, right down the center. Scrape out the seeds (I like to use a grapefruit spoon for this) and place it on a baking sheet. Spritz or brush it with olive oil and sprinkle with salt and pepper.
Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
Right before the squash is finished roasting, heat a skillet over medium-low heat and add the butter. Once melted, stir in the garlic and cook for 30 seconds. Stir in the lemon juice, zest and a sprinkle of salt and pepper. Bring the mixture to a simmer then turn off the heat.
Once the squash is all scraped from the skins, place it in a bowl or on a plate and gently toss with the lemon butter. I kind of swirl it with my fork so most of the pieces get coated.
Sprinkle on the feta, almonds and herbs.