Yes, it’s almost June. And yes, spaghetti squash season is Fall/Winter. However, it’s been pretty chilly here in California. And my Imperfect Produce delivered a very perfect spaghetti squash this week. And so, I turned to my favorite, and only actually, spaghetti squash recipe. Why fix what isn’t broken, right?
If you’ve never had this vegetable, it’s absolutely amazing. You roast it as you would any vegetable or potato and once tender, you scrap out the insides, that naturally come out in strings, that look exactly like spaghetti, hence the name. It’s even yellow! And it’s entirely guilt-free.
Toss in some lemon juice, parmesan, a little olive oil, and fresh herbs and spices, and dinner is served. Enjoy!
A Bee Bakes 