Definitely trying to brighten winter with this lemon spaghetti squash!
Okay — after this, I promise I’ll give the lemons a break. Lately the kitchen has been lemon-heavy because citrus is at its peak and everything tastes incredible right now. It’s felt like one giant lemon bar month, in the best way.
I’m finishing work on my latest cookbook (out next year!), and one of the recipes I’ve made countless times is a simple lemon butter chicken that will appear in the book. It’s basic, comforting, and we go through phases of making it weekly. I borrowed that lemon-butter idea and applied it to spaghetti squash, and the result is so bright and satisfying.
I never thought I’d want to attack a plate of squash — until now.
Look at that!
I highly recommend using the butter in the sauce. It softens the lemon’s tartness and adds richness to the squash. That balance of fat and acid is exactly what this dish needs to be delicious.
Toppings are essential for texture and flavor. I use crumbled feta for creaminess, sliced toasted almonds for crunch, and a scattering of fresh herbs for a lift. The combination keeps the dish lively without overwhelming the delicate squash strands.
You can serve the squash right in its roasted skin, similar to a spaghetti squash parmesan — that’s an easy single-serve approach. If you’re feeding others, scrape the strands into a bowl and toss them with the lemon garlic butter so every bite is coated.
I was also inspired by a simple spaghetti squash dish my uncle brought to Thanksgiving. Even though cutting the squash can be a bit of a chore, most of the time here is hands-off roasting. It’s a great side for a winter meal or a light main when you want something fresh and satisfying.
That’s exactly the kind of recipe I love.
Lemon Butter Spaghetti Squash
Lemon Butter Spaghetti Squash
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Ingredients
- 1 spaghetti squash
- 2 tablespoons unsalted butter
- 1 meyer lemon, juiced and zest freshly grated
- 1 garlic clove, finely minced
- ¼ teaspoon freshly cracked black pepper
- Pinch of salt
- 2 tablespoons crumbled feta cheese
- 2 tablespoons sliced almonds, toasted if you wish!
- 2 tablespoons chopped fresh herbs, like parsley or basil
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.
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Slice the spaghetti squash lengthwise down the center. Scoop out the seeds and place the halves cut-side up on the baking sheet. Brush or spritz with olive oil and season with salt and pepper.
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Roast 30–35 minutes, until the strands easily scrape away from the sides with a fork.
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Just before the squash is done, melt the butter in a skillet over medium-low heat. Add the minced garlic and cook about 30 seconds. Stir in the lemon juice and zest, and season with a pinch of salt and the black pepper. Bring to a gentle simmer and then remove from the heat.
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Scrape the squash strands into a bowl or onto a plate and gently toss with the lemon garlic butter until coated. Top with crumbled feta, sliced almonds and chopped fresh herbs. Serve immediately.
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I appreciate you so much!
My day is honestly brighter now thanks to this.