Zesty Lemon-Basil Spaghetti Squash Salad: A Summer Delight

Today’s Unique Recipe: Lemon-Basil Spaghetti Squash Salad

Hey there, fellow foodies! Today I’m excited to share with you a refreshing and vibrant dish that is perfect for those hot summer days. I was inspired to create this Lemon-Basil Spaghetti Squash Salad after a recent trip to the farmers market where I found the most beautiful spaghetti squash and fragrant basil. This recipe is a celebration of fresh, seasonal ingredients coming together in a unique and delicious way.

For this recipe, you will need the following ingredients:

• 1 medium spaghetti squash (about 700g)
• 250g cherry tomatoes, halved
• 1 cup fresh basil leaves, torn
• 1 lemon, zest and juice
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

To prepare this dish, you will need the following kitchen tools:

• sheet pan
• fork
• mixing bowl
• saucepan

Start by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut side down on a baking sheet. Roast in the oven for about 40-45 minutes, or until the flesh is easily pierced with a fork. Let it cool slightly before using a fork to scrape out the spaghetti-like strands into a mixing bowl.

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Pour this garlic-infused oil over the spaghetti squash strands and toss to combine. Add the halved cherry tomatoes, torn basil leaves, lemon zest, and lemon juice. Season with salt and pepper to taste, and give everything a good mix.

Allow the flavors to meld together for about 15-20 minutes before serving. This dish is best enjoyed at room temperature, allowing the bright flavors of lemon and basil to shine through.

The total weight of the Lemon-Basil Spaghetti Squash Salad is approximately 1050g. This recipe makes 4 servings, with each serving weighing around 263g. Each serving is estimated to be around 180 calories.

One clever tip for this dish is to squeeze any excess moisture out of the spaghetti squash strands after roasting. This will ensure that your salad is not watery and will help the flavors to be more concentrated.

I hope you give this Lemon-Basil Spaghetti Squash Salad a try and enjoy it as much as I do. Feel free to make it your own by adding grilled chicken or shrimp for a protein boost, or even some pine nuts for extra crunch. Happy cooking!