Bottarga Squash

Submitted by: Lisa Rose

Servings: 4-6

Ingredients: 1 spaghetti squash
1/4 cup extra virgin olive oil
1 garlic clove thinly sliced
5 ounces grated bottarga, or to taste
3 tablespoons coarsely chopped parsley
2 teaspoons lemon zest

Instructions: 1. Roast the squash in a 375 degrees oven for 45 minutes. Cut the squash in half, scoop out the seeds, and separate the strands with a fork (can be made ahead).
2. In a medium skillet over a very low flame, heat the olive oil and garlic for a few minutes.
3. Add the grated bottarga to the skillet and mix into the olive oil (add more olive oil if it seems to dry).
4. Add the squash, parsley, and lemon zest to the skillet, toss together and serve.

Notes: A grain-free remake of the classic Sicilian dish. Bottarga is salt cured fish roe.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.