Low Sodium Whole30 Lemon-Dill Spaghetti Squash with Herbs

Total time1 hr

Prep time10 min

Cook time45 min

Low Sodium Whole30 Lemon-Dill Spaghetti Squash with Herbs

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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.
¼ tsp black pepper
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest
3 tbsp fresh dill, roughly chopped
2 tbsp fresh flat-leaf parsley, roughly chopped
¼ tsp red pepper flakes (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 season with the salt and black pepper.
2
Place the squash halves cut-side down on a baking sheet. Roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.

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