The Sea Salt

Southern California Surfing Food

Lemon Spaghetti Squash with Pine Nuts and Feta

1 Comment

My husband said not to do another post on spaghetti squash (“it’s too soon!”), so I am posting out of rebellion (“I’m an independent woman!”) and because I have leftover spaghetti squash from my recipe for Roasted Veggies and Chicken Sausage Over Spaghetti Squash.  I don’t always love squash. Oftentimes it can taste like a basement (or to Californians, a garage? We don’t have basements), and have little texture. I think you will find this take on spaghetti squash very flavorful and fresh, and a “go-to” recipe for a healthy side.

I like to buy my pine nuts in bulk and keep them in the freezer (they are a fatty nut so they can go bad easily), for using in my homemade pesto during the summer. If you don’t feel like splurging on these little guys (although I suggest you do), I think that chickpeas would be nice in their place and then this dish could be even eaten as an easy main dish.



Lemon Spaghetti Squash with Pine Nuts and Feta

  • 4 cups cooked spaghetti squash
  • juice of 1 lemon, about 1/3 cup
  • 1/4 cup olive oil (can use even less, it doesn’t need much)
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1/2 cup chopped parsley
  • 1/2 cup toasted pine nutes
  • 1/2 cup feta cheese

1. Toast pine nuts in pan over medium heat until lightly browned, about 4 mins and set aside

2. Combine lemon juice, olive oil, s&p, and parsley in a small bowl.

Parsley and Lemon

3. In my case, I had to reheat the squash. I did this in a heavy pan over medium-high heat until it was steaming.

* If you have just cooked the squash and it is still hot, then skip the previous step.

4. Combine the lemon juice mixture, pine nuts and squash in  a large bowl. Mix well.

5. After plating the squash, top with a Tbs or so of feta. I saved this step for last, because I had crumbled feta in my fridge and I was afraid it would be lost in the hot squash if I mixed it too early (I like to have some chunks). If you have a block of feta, I think that mixing in small cubes (1/2 inch size or so) to hot squash would work well too!

Fresh Lemon and herb spaghetti squash

If you make it, let me know what you think! Honest feedback!


Author: The SEA SALT

Cooking and surfing in Southern California

One thought on “Lemon Spaghetti Squash with Pine Nuts and Feta

  1. Mary! It was fab! I used almonds instead of pine nuts just because it was what I had in the house. I think the feta balanced out the acidity of the lemon beautifully. I will definitely be making this again!

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