Now that you know how to make the perfect spaghetti squash noodles, you need a superb sauce to match!
I was always skeptical of preserved lemons. I would pass them by at the supermarket admiring how pretty they looked floating in their jar. I finally bought a jar and still have most of it left since you use so little each time. Preserved lemons are packed full of sweet lemon flavor. The fun part of preserved lemons is you actually use the peel of the lemon, not the inside. Basically, preserved lemon is lemon zest intensified.
The brightness of preserved lemon pairs perfectly with the fresh vegetal taste of spinach and spaghetti squash.
2 Tablespoons of finely diced preserved lemon
1 Stick of butter
1 Garlic clove (perhaps one of your confit garlic cloves)
2 Bunches of spinach, about 8 cups
Juice from half a lemon
1 Bunch of Parsley
Salt, pepper and crushed red pepper to taste
1 Cup heavy cream (optional)
Toasted panko bread crumbs (optional)
1. Heat oil and butter in a pan, add onion and crushed red pepper. Once onion is translucent and soft, add garlic and spinach. Cook until spinach is wilted, about 2 minutes.
2. Add spaghetti squash to pan with spinach. Add preserved lemon and lemon juice. Preserved lemon is very strong and very salty. When using preserved lemon, take one whole lemon out of the jar and scrap out the center and discard. Run the skin of the lemon under running water and rub it in between your fingers to remove some of the salt. Lay the lemon peel flat on a cutting board and cut off the portion you need and return the rest to the jar. Being that the peel is so strong, it should be diced up very small.
3. Add heavy cream, if using, and toss spaghetti squash. Once the spaghetti squash is warmed and integrated with sauce, add salt and pepper.
4. Transfer spaghetti squash mixture to a serving plate and top with chopped parsley, grated parmesan, and toasted panko bread crumbs.