Creamy Lemon Spaghetti Squash with Baked Halibut (dairy free)

Jun 1

This dish is a great option if you're craving pasta with a rich decadent sauce, but don't want to feel heavy after you eat. The hardest part about cutting dairy out of my diet was missing a yummy cream sauce. This is why I wanted to create a delicious dairy free one! I used almond milk and garlic paste to create a creamy consistency. And lots of fresh lemon juice + zest to bring in brightness! I love using spaghetti squash as a base to my dish. It works well under most proteins, fish, chicken, even shrimp, or just veggies! This dish is very versatile in what vegetables you can throw into your sauce. I used fresh peas and zucchini. The halibut is cooked with rosemary to bring an herbaceousness to the fish and finished with lemon zest. Enjoy!

INGREDIENTS

Halibut

3-4 filets halibut
2 tbsp extra virgin olive oil
4 sprigs fresh rosemary
lemon zest
1 tsp maldon salt for each filet
pinch of balck pepper
1 tbsp majestic garlic spread

Creamy lemon spaghetti squash with veggies

2 zucchinis
½ cup fresh peas, blanched or frozen peas
2 Lemons juiced
2 tbsp olive oil for sauce + 2 tbsp for spaghetti squash
Lemon zest
1 1/2 - 2 cups almond milk
½ cup chicken or veggie broth
1 yellow onion, diced
pinch of maldon salt
pinch of black pepper
1 tbsp nutritional yeast
2 spaghetti squash

INSTRUCTIONS

Preheat the oven to 375°F and line 2 baking sheets with parchment paper and drizzle both with olive oil.
Slice off the top and bottom of your spaghetti squash then in half long ways.
drizzle each side with a little olive oil + salt & pepper. Then place the cut open side down on a baking sheet then place in the oven and set the timer for 30 minutes.
Wash and dry your vegetables and fish. To prep your veggies, slice the zucchini into half moons and blanch your peas then place in an ice water bath to keep them crunchy. If using frozen peas do not blanch just throw into sauce at the end. Dice your onions and start to saute’ in olive oil for the sauce. Once onions are translucent add in your garlic paste, salt and pepper..
Next add in your almond milk, broth, lemon juice + zest, and nutritional yeast into your sauce. Cook down over medium heat until desired consistency. Keep some zest for the top of your fish!
Remove spaghetti squash from the oven, flip over and drizzle with evoo, salt + pepper.
For the halibut, place your fish skin side down on parchment paper and drizzle with oil, salt, and pepper. Add your rosemary on top of the fish. Bake for 10 minutes then turn your oven to broil and keep the fish in there for 2-3 minutes.
While fish is in the oven, remove the seeds from the squash then use a fork to scrape the squash from the outside towards the inside. This creates that desirable spaghetti look.
Next, throw your zucchini, peas, and “spaghetti” into your sauce. Give it a stir, till its all incorporated.
To serve, get your serving large bowl ready, add the squash and veg mix first and top it off with your fish and fresh lemon zest! I love adding fresh herbs to my dishes like parsley + basil.
Serve immediately while still warm + delicious! Enjoy!