Roasted spaghetti squash is an excellent gluten-free alternative to pasta, offering a tender texture and mild flavor that pairs well with bright dressings.
This recipe highlights a fresh cilantro lime dressing that adds a zesty, herbal brightness to the naturally sweet roasted squash.
Perfect for a light vegan meal, it's easy to prepare and can be served warm or at room temperature, making it versatile for any season.
Why You’ll Love This Recipe
- Roasting the spaghetti squash caramelizes its natural sugars and softens the strands for a pleasing texture.
- The cilantro lime dressing provides freshness and acidity to balance the richness of the roasted squash.
- Tossing the squash while warm allows it to absorb the dressing flavors effectively without becoming mushy.
Roasted Spaghetti Squash with Cilantro Lime Dressing
This roasted spaghetti squash recipe is a light, vegan main dish featuring tender roasted squash strands tossed in a bright cilantro lime dressing for fresh flavor.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- Serves 4 as a main dish
Ingredients
- 1 medium spaghetti squash (about 3 pounds / 1.4 kg)
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup fresh cilantro leaves (packed)
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon lime zest
- 1 small garlic clove, minced
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon ground cumin
- Optional: 1/4 teaspoon crushed red pepper flakes for heat
Instructions
- Prepare and Roast Spaghetti Squash Preheat your oven to 400°F (204°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side-down on a baking sheet. Roast for 35-40 minutes, or until the flesh is tender and can be shredded easily with a fork. Remove from oven and let cool slightly.
- Make the Cilantro Lime Dressing While the squash roasts, combine the cilantro leaves, lime juice, lime zest, minced garlic, 1/4 cup olive oil, cumin, and remaining salt and black pepper in a food processor or blender. Blend until smooth and creamy. If you want a little heat, add red pepper flakes.
- Shred the Squash and Toss Using a fork, scrape the flesh of the cooled squash to create spaghetti-like strands. Transfer to a large bowl. Pour the cilantro lime dressing over the warm squash and toss gently to coat evenly. Taste and adjust seasoning if necessary.
Helpful Tips
- Choose a medium spaghetti squash that feels heavy for its size and has a firm, unwounded skin for best roasting.
- Be careful not to over-roast the squash to avoid mushy strands; it should be tender but still hold shape when shredded.
- The dressing can be made a day ahead and refrigerated; bring it to room temperature and stir before tossing with the squash.
Storage and Make-Ahead
Store leftover roasted spaghetti squash in an airtight container in the refrigerator for up to 3 days.
For best texture, reheat gently or enjoy cold in salads; avoid microwaving at high heat to prevent over-softening.
This dish contains no common allergens except for the potential cross-contamination of olive oil processing, which is rare. No nuts, dairy, gluten, or soy are used.
Frequently Asked Questions
Can I prepare this dish in advance?
Yes, you can roast the spaghetti squash and prepare the dressing a day ahead. Combine and toss just before serving for the freshest texture.
Is spaghetti squash a low-carb alternative to pasta?
Yes, spaghetti squash is lower in carbohydrates and calories than traditional pasta, making it a popular choice for lighter meals.
Can I substitute fresh herbs in the dressing?
You can substitute fresh parsley for cilantro if preferred, although the flavor profile will change slightly.
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