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
  1. Cut your spaghetti squash into fourths, scraping out all the insides/seeds.
  2. Preheat oven to 375 degrees.
  3. Spread a little olive oil and sea salt over the spaghetti squash and place on an oven-safe pan.
  4. Bake spaghetti squash for 35-40 minutes.
  5. Once the spaghetti squash is done, let it cool.
  6. Meanwhile, mix together the "sauce" by placing the lemon, limes, garlic, cilantro and olive oil in a blender.
  7. Blend until completely smooth.
  8. Once the spaghetti squash has cooled, scrape all squash out and place into a bowl.
  9. Pour your sauce over and stir.
  10. Serve as a side dish or make into a full meal (see idea below, which is *not* Vegan).

How to Make Lemon-Lime Cilantro Spaghetti Squash {gluten free, dairy free} sarahkayhoffman.com
Keep scrolling for the *bonus* recipe.

Vegan Lemon Lime Cilantro Spaghetti Squash sarahkayhoffman.com

Vegan Lemon Lime Cilantro Spaghetti Squash sarahkayhoffman.com

Pre-Vegan Lemon Lime Cilantro Spaghetti Squash sarahkayhoffman.com

Vegan Lemon Lime Cilantro Spaghetti Squash sarahkayhoffman.com

Vegan Lemon Lime Cilantro Spaghetti Squash sarahkayhoffman.com

Vegan Lemon Lime Cilantro Spaghetti Squash sarahkayhoffman.com

I promised a bonus.

I put this up on Facebook and Twitter the other night.

Vegan Lemon Lime Cilantro Spaghetti Squash sarahkayhoffman.com

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
  1. Follow steps as per the above for the spaghetti squash, making sure to bake the 3 garlic cloves along with it.
  2. Once the squash is out of the oven, broil the wild salmon on low for 7-10 minutes.
  3. Meanwhile, mix together the "sauce" by placing the olive oil, lemon, garlic, caper, and ghee in a blender.
  4. Blend until completely smooth.
  5. Once the spaghetti squash has cooled, scrape all squash out and place into a bowl.
  6. Pour your sauce over and stir.
  7. Serve the wild salmon on top of the spaghetti squash.
  8. Sprinkle a few more whole capers on top (if desired).

Xox,
SKH

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15 Comments

  1. This looks fantastic! Love spaghetti squash and cilantro, but have never thought of pairing… thanks for the tasty idea!

  2. 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?

    1. 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!

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