Lemon-Garlic Basil Spaghetti Squash {featuring Nutiva Organic Hemp}
Author: Sarah Kay Hoffman
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 2-3
- 1 spaghetti squash (medium sized will cut best), cut lengthwise and then halved (4 total pieces) with seeds removed
- 2 small lemons
- 1 garlic clove, minced
- 1 Tbsp fresh basil leaves
- 4 Tbsp Nutiva Organic Hemp Oil (plus extra for baking)
- sea salt, to taste
- capers, to taste
- Nutiva Organic Hemp Seed
- Preheat oven to 400 degrees.
- Cover an oven safe pan with tin foil.
- Prepare spaghetti squash.
- Place spaghetti squash on tin foil and brush with hemp oil and lightly sprinkle with a little sea salt.
- Bake spaghetti squash for about 40 minutes.
- Meanwhile, place the juice of 2 small lemons, minced garlic clove, basil leaves and 4 tbsp. hemp oil in a small blender and blend. Set aside.
- Remove spaghetti squash from oven and let it cool.
- Once cooled, scrape out with a fork into a large bowl. Add the mixture from blender and mix together. Add sea salt, capers and hemp seed as desired.
- Place your wild salmon over the bed of spaghetti squash and serve.
I always broil my wild salmon in the same way: broiled on low for about 8 minutes (for 1-2 small pieces). It's simple, quick and effective.
Recipe by A Gutsy Girl® at https://agutsygirl.com/2014/09/23/lemon-garlic-basil-spaghetti-squash-featuring-nutiva-organic-hemp/
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