Low Sodium Lemon Herb Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
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2 tbsp olive oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cloves garlic, minced
1 tsp lemon zest (from about 1 lemon)
2 tbsp fresh lemon juice
¼ tsp ground turmeric
¼ tsp ground ginger
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds with a spoon. Brush the cut sides with 1 tbsp of the olive oil and sprinkle with the salt.
2
Place the squash halves cut-side down on a baking sheet. Roast for 35–40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.

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