Honestly, you cannot go wrong with this Vegan Lemon Lime Cilantro Spaghetti Squash.
I have been creating so much, with so little, lately. And today I’m going to show you how simple and delicious that can be.
Vegan Lemon Lime Cilantro Spaghetti Squash
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Vegan Lemon Lime Cilantro Spaghetti Squash
Recipe type: Sauce
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 1 spaghetti squash
- 1.5 lemon, juiced
- 2 tiny limes, juiced
- 1 garlic clove, minced
- 1 Tbsp fresh cilantro
- 3.5 Tbsp olive oil
- sea salt, to taste
Instructions
- Cut your spaghetti squash into fourths, scraping out all the insides/seeds.
- Preheat oven to 375 degrees.
- Spread a little olive oil and sea salt over the spaghetti squash and place on an oven-safe pan.
- Bake spaghetti squash for 35-40 minutes.
- Once the spaghetti squash is done, let it cool.
- Meanwhile, mix together the "sauce" by placing the lemon, limes, garlic, cilantro and olive oil in a blender.
- Blend until completely smooth.
- Once the spaghetti squash has cooled, scrape all squash out and place into a bowl.
- Pour your sauce over and stir.
- Serve as a side dish or make into a full meal (see idea below, which is *not* Vegan).
Keep scrolling for the *bonus* recipe.
I promised a bonus.
I put this up on Facebook and Twitter the other night.
Many asked for the recipe, so here it is.
Wild Salmon on a Bed of Spaghetti Squash smothered in Lemon-Garlic Caper Sauce
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Note: The sauce, but obviously not the full meal, is Vegan.
Wild Salmon an a Bed of Spaghetti Squash with Vegan Lemon Lime Cilantro Spaghetti Squash
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 1-2 pieces wild salmon, as desired
- 1 spaghetti squash
- 4 Tbsp olive oil
- lemon, to taste
- 3 garlic cloves, baked with spaghetti squash
- 2 tsp caper
- 2 tsp ghee, melted
Instructions
- Follow steps as per the above for the spaghetti squash, making sure to bake the 3 garlic cloves along with it.
- Once the squash is out of the oven, broil the wild salmon on low for 7-10 minutes.
- Meanwhile, mix together the "sauce" by placing the olive oil, lemon, garlic, caper, and ghee in a blender.
- Blend until completely smooth.
- Once the spaghetti squash has cooled, scrape all squash out and place into a bowl.
- Pour your sauce over and stir.
- Serve the wild salmon on top of the spaghetti squash.
- Sprinkle a few more whole capers on top (if desired).
Xox,
SKH
🤰 bloating be gone! weight loss through optimal gut health for women
💃ʜᴇᴀʟ ʏᴏᴜʀ ɢᴜᴛ. ʜᴇᴀʟ ʏᴏᴜʀ ʟɪfe.
🫶🏻 founder gutbyome.com
OMG Sarah – this looks AMAZEBALLS! I will definitely be making this. As always, I am in awe of you and your amazing abilities!
Oh Charlene…thank you:)
This looks SO incredibly good! I haven’t tried to put a “sauce” on the spaghetti squash prior to baking it, but I will definitely have to try it now!
Thanks, Melissa! Hope you love it!
Wow, this sounds (and looks!!) amazing. That is all of my favorite flavors in one dish!
Hope you love it!
This looks fantastic! Love spaghetti squash and cilantro, but have never thought of pairing… thanks for the tasty idea!
You won’t be disappointed!
I’m making this tonight 🙂 But just to be clear, *whole* lemons/limes are put into the blender? And by a garlic bulb, you mean the entire bulb, not just a clove? With the papery coverings removed and cloves separated or just the whole thing as is?
Hey Cynthia! Awesome…you’re going to love it. No, re. lemon/lime….just squeeze the juice. Sorry..just ONE clove:) Definitely not the whole thing. And yes, remove the skin – so it’s just the naked clove. Enjoy!