Spaghetti Squash with Sun-Dried Tomatoes
and Lime Butter
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Healthy, because
Even smarter
Spaghetti squash is rich in fiber and vitamin C while the sun-dried tomatoes are a good source of lycopene.
Top these with some parmesan cheese for extra flavor and protein.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 spaghetti Squash (about 2 pounds)
- 3 Tbsps extra virgin olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 6 ozs unsalted butter
- 1 cup sun-dried tomatoes (julienne, in olive oil or ready to eat)
- 6 scallions (cleaned; trimmed; thinly sliced on the diagonal)
- 3 fresh Limes (zested and juiced)
- ¾ tsp ground Cumin
Preparation steps
1.
Preheat the oven to 375º F. Line a roasting pan with parchment paper.
2.
Cut the squash in half lengthwise and scoop out the seeds. Brush olive oil over the flesh of of the squash, season to taste with salt and pepper. Place the squash cut side up in the prepared pan.
3.
Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily. If the squash seems to be drying out while baking, brush with a little additional olive oil.
4.
While the squash is baking, in a skillet set over medium-high heat. melt the butter until golden brown and bubbly. Reduce heat to medium; add sun-dried tomatoes, scallions, lime zest, lime juice, cumin and season to taste with salt and pepper. Saute for about 5 minutes.
5.
When the squash is ready, remove from the oven and allow it to cool for 4 to 5 minutes, or until it can be handled easily. Scrape the flesh in the squash with a sturdy fork until the squash looks like noodles. Top with sun-dried tomato, scallion and butter mixture. Serve.
