Recipe of Quick Spaghetti Squash with Citrus Drsg

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spaghetti squash with citrus drsg. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

I can eat it just like pasta, with sauce, pesto, or garlic butter. It's squash season right now, so you can easily pick some up at the farmers market or grocery store. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave-safe plate, cover tightly with plastic wrap and microwave on.

Spaghetti Squash with Citrus Drsg is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Spaghetti Squash with Citrus Drsg is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have spaghetti squash with citrus drsg using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti Squash with Citrus Drsg:

1. Make ready 1 spaghetti squash, 3.5 lbd
2. Get 3 tbsp canola oil
3. Take 2 tbsp fresh lime juice
4. Get 2 tbsp fresh orange juice
5. Prepare 1 tbsp fresh lemon juice
6. Make ready 1/2 tsp fresh lime zest
7. Prepare 1 medium carrot, grated
8. Take 1 cup flaked almonds, toasted
9. Make ready 3 scallions chopped or 1/3 cup diced sweet onion
10. Make ready 2 tbsp fresh chopped cilantro
11. Make ready 2 tbsp fresh chopped mint

Scrape insides of squash with a fork and transfer to a small bowl. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable,. Slice squash lengthwise and scoop out seeds.

Instructions to make Spaghetti Squash with Citrus Drsg:

1. Boil cleaned squash halves just until tender, about 15 minutes. Or microwave for 10 minutes over a little water. Drain & let cool. Meanwhile, combine oil, juices, lime zest in a small bowl. Whisk well and season with salt & pepper.
2. When squash is cool, scrape out strands into a bowl with a fork. Toss and pat dry with a paper towel.
3. Add the carrot, almonds, scallions, cilantro, & mint. Toss again.
4. Pour the drsg over the salad. Toss well; taste and adjust seasoning if needed.
5. Let stand for at least 30 minutes too allow the flavors to blend. Serve at room temp.

Place cut side down on baking sheet and roast until flesh is easily shreddable,. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. We got quite a surprise when we split open this spaghetti squash - inside were sprouted seeds!

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