Roasted Spaghetti Squash with Sun Dried Tomatoes, Scallions and Lime Butter


  • 1 sm-med 1 - 1 1/2 pound spaghetti squash
  • 1 - 1 1/2 oz Bella Sun Luci extra virgin olive oil
  • 2/3 - 1 cup Bella Sun Luci sun dried tomatoes julienne, in olive oil or ready to eat
  • 4-6 large whole scallions (green onions)
  • 2-3 limes
  • 4-6 oz butter, preferably unsalted
  • 1/2-3/4 tsp ground cumin
  • Salt and fresh cracked pepper to taste
  • Serves 5


  • Pre-heat the oven to 375.
  • Cut the squash in half lengthwise
  • Scoop out the seeds.
  • Drizzle the olive oil onto a pan, season the squash and place face down onto the pan.
  • Bake 30 minutes, turn to 350 degrees and bake 15 more minutes. Turn the squash halves over and bake 15-30 more minutes or until very soft.
  • While the squash is baking, wash/clean the scallions. Slice thinly on the bias (diagonal). Set aside.
  • Zest the limes. Set the zest aside. Juice the limes. Set the juice aside.
  • In a saucepan over a medium-high flame, heat the butter until golden brown/bubbly. Turn to medium and add the lime juice, zest, seasonings, 3/4 of the sun dried tomatoes and 3/4 of the scallions.
  • When the squash is ready, cover each half with the butter mixture and bake 5-10 more minutes.
  • Scoop portions out of the skin, keeping the topping on top. Finish with the remaining 1/4 of the sun dried tomatoes and scallions
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