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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
I love spaghetti squash. In comparison to other pasta alternatives out there, spaghetti squash checks all the boxes: It twirls perfectly on a fork, it has a nice al dente bite, and it’s super delicious covered in anything that has cheese. Then I tried it with this tart and garlicky dressing and discovered that I can easily finish the pan. And I didn’t even feel gross when it was done! Because it’s not really pasta, silly.
1 medium-sized spaghetti squash
oil, for drizzling
3 tablespoons Tuscanini Olive Oil, divided
8 cloves garlic, minced or 8 cubes Gefen Frozen Garlic
1 cup cherry tomatoes, halved
zest of 1 lemon (about 1–1 and 1/2 tablespoons of zest)
juice of 1 lemon (about 3–4 tablespoons)
2 tablespoons chopped fresh parsley
1/2 teaspoon Haddar Salt
1/4 teaspoon black pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place spaghetti squash in a baking pan and drizzle oil over it. Bake for 30 minutes, or until a knife can be inserted into it easily. Allow to cool, then cut it in half and remove the seeds. Using a spoon, scoop out the flesh into spaghetti-like strands.
Place two tablespoons of olive oil into a pan with the garlic. Sauté over medium-low heat for three to four minutes, or until slightly browned. Add the cherry tomatoes. Sauté for another 10 minutes, mashing the tomatoes gently with your spoon, until nice and jammy. Add in the spaghetti squash and sauté for another 10 minutes, or until soft.
Meanwhile, combine lemon juice and zest, remaining one tablespoon olive oil, chopped parsley, salt, and pepper in a bowl.
Remove the squash from the heat and stir in the lemon juice dressing. Serve hot or room temperature.
Food and Prop Styling by Chana Rivky Klein. Photography by Felicia Perreti.
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