Lemon Butter Spaghetti Squash
User Reviews
5
Lemon Butter Spaghetti Squash
Description
This Lemon Butter Spaghetti Squash recipe begins by roasting halved spaghetti squash until its flesh can be easily shredded into strands. Meanwhile, a simple sauce is prepared by gently cooking minced garlic in melted butter, then adding fresh lemon juice and zest for brightness. After roasting, the squash strands are tossed with the lemon butter, allowing each strand to be coated with the flavorful mixture.
The dish is finished with crumbled feta cheese for creamy, salty contrast, sliced toasted almonds for crunch, and fresh herbs such as parsley or basil for a herbal lift. The combination delivers a mix of textures and refreshing citrus notes that complement the mild squash base.
Serving immediately captures the squash at its best, maintaining its tender yet firm strands. This preparation works well as a vegetarian side or a light gluten-free meal option that balances richness and brightness without heaviness.
Ingredients
- 1 spaghetti squash
- 2 tablespoons butter unsalted
- 1 Meyer lemon juiced and zest freshly grated
- 1 garlic finely minced, clove
- ¼ teaspoon black pepper freshly cracked
- Pinch salt
- 2 tablespoons feta cheese crumbled
- 2 tablespoons almonds toasted if you wish!, sliced
- 2 tablespoons fresh herbs like parsley or basil, chopped
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil.
- Slice the spaghetti squash in half lengthwise, right down the center. Scrape out the seeds (I like to use a grapefruit spoon for this) and place it on a baking sheet. Spritz or brush it with olive oil and sprinkle with salt and pepper.
- Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
- Right before the squash is finished roasting, heat a skillet over medium-low heat and add the butter. Once melted, stir in the garlic and cook for 30 seconds. Stir in the lemon juice, zest and a sprinkle of salt and pepper. Bring the mixture to a simmer then turn off the heat.
- Once the squash is all scraped from the skins, place it in a bowl or on a plate and gently toss with the lemon butter. I kind of swirl it with my fork so most of the pieces get coated. Sprinkle on the feta, almonds and herbs. Serve immediately!
User Reviews
Overall Rating
5
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