Lemon Basil Spaghetti Squash | Beauty Detox

For this week’s Beauty Detox Assignment, Kimberly Snyder asked us to come up with a recipe using squash. Her recipe for Baked Kabocha Squash with Mushroom Sauce inspired this dish. I looked for the kabocha squash, but it was quite expensive at Whole Foods, so I went with my favourite: spaghetti squash.

Simply tossed with a mix of zucchini, cherry tomatoes and diced onions, the squash was coated in a creamy lemon basil sauce.

Lemon Basil Spaghetti Squash

This dish would be so beautiful served as a Thanksgiving side. Sweet potato instead of zucchini, and quinoa and cranberries with a dash of cinnamon.

In this recipe, hemp seeds and nutritional yeast add a creaminess to the peppery lemon basil sauce. I topped the noodles with a poached egg for a complete dinner meal.

This is another great meal that satisfies while keeping to the Sugar-Free September guidelines.

Lemon Basil Spaghetti Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan, Vegetarian, Pasta
Serves: 4
Ingredients
  • 1 spaghetti squash
  • 1 zucchini
  • 1 cup cherry tomatoes
  • ¼ white onion, chopped
  • 6 large basil leaves, chopped coarsely
  • 2 tsp coconut oil
  • 1 tbs olive oil
  • 4 poached eggs (optional)
  • Sauce: ¼ cup olive oil, 1 tsp tahini, 1 tsp nutritional yeast, 1 tsp hulled hemp seeds, 2 large basil leaves, 1 tsp rosemary, 1 tsp minced garlic, juice from ½ lemon, ¼ tsp salt, ½ tsp ground pepper, adjust to taste.
Instructions
  1. Preheat oven to 425F
  2. Carefully cut spaghetti squash in half lengthwise
  3. Drizzle with olive oil and roast, face up, for 1 hour
  4. Meanwhile, in a blender or food processor combine sauce ingredients and blend until combined
  5. Heat coconut oil over medium heat and sautee zucchini, cherry tomatoes and onion until softened, about 10 minutes
  6. Once cooked, shred squash using two forks
  7. Toss squash with sauce, sauteed veg and chopped fresh basil
  8. Top with poached eggs (optional)

Lemon Basil Spaghetti Squash

7 Comments

    • Thanks! Just finished off the leftovers for lunch today, and I can assure you it was as delicious as it looks!

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