Spaghetti Squash with Chiles, Lime, and Cilantro

September 19, 2016
Photo by Alexandra Stafford
Author Notes

Spaghetti squash tend to be blander than other squashes, not quite as sweet and delicious on their own or simply seasoned with salt, pepper, and butter—they take well to bold seasonings. I've had success dressing the roasted, shredded spaghetti squash with butter, Parm, tons of parsley, and a squeeze of lemon as well as this bright, refreshing dressing, which is inspired from a Tamar Adler recipe for sweet potatoes that calls for chiles, lime, and cilantro.

Leftover spaghetti squash can be transformed into fritters or patties: Mix with cooked rice, flour, and an egg, form into patties, and pan-fry in neutral oil (like grapeseed or canola) over medium heat for about 5 minutes a side or until golden. Serve with a squeeze of lemon or lime.

To make a lemon-parsley roasted spaghetti squash: Toss the shredded spaghetti squash with 2 tablespoons melted butter or olive oil, a heaping half cup of grated Parmesan cheese, 1/2 teaspoon kosher salt, 2 tablespoons lemon juice, freshly cracked pepper to taste, and 1/4 to 1/2 cup finely chopped parsley. Toss, taste, and adjust with more salt, pepper, and lemon to taste. —Alexandra Stafford

  • Serves 4
  • 3 pounds spaghetti squash (about 1 squash)
  • 1 small red onion, finely diced
  • 1 hot chile, finely diced
  • 2 tablespoons freshly squeezed lemon or lime juice, plus more to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 3 tablespoons melted coconut oil or olive oil
  • 1/2 cup roughly chopped fresh cilantro, plus more to taste
In This Recipe
  1. Preheat the oven to 375° F. Place squash in a buttered baking dish or sheet pan. Use a sharp knife to puncture the skin in several places—this will prevent it from exploding in the oven. Roast for 60 to 75 minutes or until lightly browned. Remove from the oven and let cool briefly.
  2. Meanwhile, place the onion and chile in a small bowl and cover with 2 tablespoons of the lime or lemon juice. Season with a pinch of kosher salt.
  3. When squash has cooled slightly, cut it in half. Scoop out the seeds and reserve for another use. Drag a fork across the flesh of the squash, pulling up the strands. Transfer to a large mixing bowl. You should have about 3 cups. Season with 1 teaspoon salt. Pour the macerated onion and chiles over top. Pour over 3 tablespoons melted coconut oil and all of the cilantro. Toss and taste. Add more salt, if necessary, and another tablespoon of lime or lemon or coconut oil to taste.

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I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.