Spaghetti Squash with Tomato and Gremolata

For those of you who don't know, spaghetti squash is that yellow colored squash which, when cooked, separates into spaghetti strands. It's super low in calories and carbs, making it a winner of a substitute next to pasta. And from our recent trip to Italy, I learned that Gremolata is essentially an Italian garnish of fresh, finely chopped garlic, parsley and lemon zest. It's one of those garnishes that makes every mouthful taste bright and refreshing.

This recipe is ridiculously quick and requires only a few minutes of hands on time. 


1 large spaghetti squash

3 tbsp EVOO

3 garlic cloves, minced and divided

4 Roma tomatoes, diced

3 mini bell peppers, diced

1/2 cup spinach, chopped

1 tbsp lemon juice

Salt and pepper

Handful parsley, chopped

Handful mint, chopped

1 tbsp lemon zest


1. Preheat the oven to 375º degrees

2.Remove the stem from the spaghetti squash. Cut in half lengthwise and remove the seeds. (You can roast the seeds with salt and pepper later)

3. Place squash face down on a baking sheet lined with parchment paper. Bake for 45-50 minutes or until squash is able to pull in to strands with a fork

4. Meanwhile, heat up 2 tbsp EVOO and sauté tomatoes, spinach, 2 minced garlic cloves, and mini bell peppers. Season with salt and pepper. Bring to a simmer and cook over low heat until the mixture thickens. Add the lemon juice

5. In a separate bowl, whisk together the remainder of the minced garlic, parsley, mint, and lemon zest. (You can add the amount of zest to your liking)

6. When squash is ready, fork it out into spaghetti strands. Top with the tomato sauce mixture and gremolata. Add a drizzle of olive oil, and a sprinkle of salt and pepper over the top

Enjoy! And if you decide to recreate a version of this, or any future dishes, please send me pictures and let me know how it turned out! Don't forget to tag and hashtag @sobiasiddiqui and #modalacarte on IG