Pistachio Lemon Spaghetti Squash from Virgin Vegan: Everyday Recipes
We’re on day four of our celebration!
To celebrate our new cookbook, “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”, we’re sharing a different recipe from our new baby every day this week – and at the end of the week, we’ll give away FIVE COPIES – to be announced on Monday.
CHECK IT OUT:
You can enter each and every day, on each post, and we’ll tally up all the entries from all 5 posts to select our five winners via Random.org. Like so:
1. Any single comment counts as an entry all on its own (one per post)
2. Share that day’s recipe post on Facebook
3. Pin it on Pinterest
4. And of course, Tweet it.
The usual deal, in other words. When you post, please make sure you’re using a valid email address so we can get in touch with you for shipping info.
On to today’s sample recipe!
PISTACHIO LEMON SPAGHETTI SQUASH
1 large spaghetti squash
3 tablespoons olive oil, divided
1 shallot, minced
1 clove garlic, minced
2 tablespoons minced parsley
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper, to taste
1/4 cup diced pistachios
Preheat oven to 375 degrees. Bake whole squash for 30 minutes on a baking sheet. Remove from oven and cut squash in half lengthwise. Scoop out seeds in center. Brush cut sides of squash with 1 tablespoon oil. Place cut sides down on a baking sheet and return to oven to bake another 30 minutes.
While squash is baking, sauté shallot in remaining oil in a large skillet over medium-high heat for 2–3 minutes, until softened. Add garlic and cook another minute. Remove from heat and stir in parsley, lemon zest, and juice.
Remove squash from oven and separate strands of cooked squash flesh with a fork. Place in skillet and toss. Add salt and pepper to season. Stir in pistachios. Serve immediately.
Photograph by Susan Barnson Hayward from Virgin Vegan Everyday Recipes for Satisfying your Appetite by Donna Kelly and Anne Tegtmeier, reprint permission by Gibbs Smith.