So this recipe may not be as festive as the other ones this month, but here's why I love it for December:
1. You can snatch up that last squash at the grocery store before they go out of season.
2. You can enjoy a light tasting meal while still feeling the fullness of other December temptations (read: super unhealthy huge meals!).
Also, it’s super easy to make while coming off as fancy, so it’s a great recipe to make for friends of family and really show off your cooking skills!
My family (most notably my dad) loves pastas and Italian food, so whenever I am in town I try to encourage healthy alternatives that can be just as satisfying as a big bowl of pasta, so this one is a great go-to.
Lemon Sage Spaghetti Squash
1 spaghetti squash, sliced long ways
1 tablespoon olive oil
3 tablespoons of grass-fed butter (I recommend Kerrygold)
1/4 cup chopped yellow onion or scallion
2 garlic cloves, minced
2 tablespoons grated fresh Parmesan cheese
1-2 tablespoons minced or sliced fresh sage leaves
1-2 teaspoons fresh lemon juice
1-2 teaspoons salt, divided
1/2-1 teaspoon ground black pepper, divided
1. Heat oven to 375 degrees. Brush the inside of each half of spaghetti squash with olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut sides down on a rimmed baking sheet and put sheet into the oven. Bake for about 40 minutes, or until you can easily pierce the squash with a fork.
2. While squash cools, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté for 3 or so minutes or until onions begin to brown tender.
3. Using a fork, remove spaghetti-like strands from squash. Add strands (about 3 cups) to pan and fold into itself. Add in the lemon juice and sage leaves.
4. Spoon into a bowl, add Parmesan and some salt and pepper, and enjoy!
As always, this recipes leave a great deal of room for creativity. If you want a moe refreshing and light taste, add more lemon juice, if you want more flavor, add more sage, garlic, or pepper, and so on.
If you cook this relish recipe up, take a photo and tag us in it on either Twitter, Facebook, or Instagram! :)
Photos by Tania Arceo