A delightful and nutritious dish featuring spaghetti squash sautéed with aromatic herbs and a hint of lemon.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the squash.
Place the whole spaghetti squash in a baking dish and pierce it all over with a fork.
Piercing the squash allows steam to escape during baking.
Bake the squash for 45-60 minutes until tender. Let it cool slightly.
Check doneness by inserting a knife; it should slide in easily.
Cut the squash in half lengthwise and remove the seeds.
Use a spoon to scoop out the seeds for ease.
Using a fork, scrape the flesh of the squash into strands and place them in a bowl.
Gently scrape to avoid breaking the strands.
Heat olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking.
Add chopped green onions and minced garlic to the skillet and sauté for 3 minutes.
Stir constantly to prevent the garlic from burning.
Add the spaghetti squash strands to the skillet and stir-fry for 3-5 minutes until heated through.
Mix gently to maintain the strand texture.
Stir in chopped parsley and lemon juice, mixing well.
Add lemon juice gradually to adjust the tanginess.
Sprinkle with grated parmesan cheese and toss to coat evenly.
Serve immediately for the best flavor and texture.
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