Lemon-Lime Cilantro Spaghetti Squash {gluten free, dairy free}

I have been teaching my group of gutsy ladies the art of flavor with herbs and spices.

They have been eating gluten free, dairy free, grain free, sugar free, corn free (and more). But don’t worry, they have loved everything on their daily plates. And isn’t this what eating is all about -> fresh, unprocessed food that tastes amazing?! (p.s. Yesterday I launched the 2nd group program, starting on February 18, 2013: A Gutsy 21 Days: Jumpstart Your Gut Healing. Care to join?!)

I have been creating so much, with so little, lately.

Today, I have my Lemon-Lime Cilantro Spaghetti Squash recipe for you.

Lemon-Lime Cilantro Spaghetti Squash

Ingredients

• 1 spaghetti squash
• 1.5 lemon
• 2 tiny limes
• 1 garlic bulb
• 1 tbsp. cilantro
• 3.5 tbsp. olive oil
• sea salt, to taste

Directions

1. Cut your spaghetti squash into fourths, scraping out all the insides/seeds
2. Preheat oven to 375 degrees
3. Spread a little olive oil and sea salt over the spaghetti squash and place on an oven-safe pan
4. Bake spaghetti squash for 35-40 minutes
5. Once the spaghetti squash is done, let it cool
6. Meanwhile, mix together the “sauce” by placing the lemon, limes, garlic, cilantro and olive oil in a blender
7. Blend until completely smooth
8. Once the spaghetti squash has cooled, scrape all squash out and place into a bowl
9. Pour your sauce over and stir
10. Serve as a side dish or make into a full meal (see idea below)

(Keep scrolling, there may be a *bonus* recipe.)

I promised a bonus.

I put this up on Facebook and Twitter the other night.

Many asked for the recipe, so here you go:

Wild Salmon on a Bed of Spaghetti Squash smothered in Lemon-Garlic Caper Sauce

Ingredients

• wild salmon
• 1 spaghetti squash
• 4 tbsp. olive oil
• lemon, to taste
• 3 garlic bulbs, baked with spaghetti squash
• 2 tsp. caper
• 2 tsp. ghee, melted

Directions

1. Follow steps as per the above for the spaghetti squash, making sure to bake the 3 garlic bulbs along with it
2. Once the squash is out of the oven, broil the wild salmon on low for 7-10 minutes
3. Meanwhile, mix together the “sauce” by placing the olive oil, lemon, garlic, caper and ghee in a blender
4. Blend until completely smooth
5. Once the spaghetti squash has cooled, scrape all squash out and place into a bowl
6. Pour your sauce over and stir
7. Serve the wild salmon on top of the spaghetti squash
8. Sprinkle a few more whole capers on top (if desired)

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Love your guts,
SKH