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Spaghetti Squash Recipe

Bowl of roasted spaghetti squash with garlic, lemon, herbs, and parsley
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A light spaghetti squash recipe with garlic, lemon, and herbs. Roasted until tender, then tossed for a simple, flavorful pasta alternative.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 tbsp olive oil (or 1–2 tsp for a lighter version)
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp Italian seasoning or dried oregano/basil
  • Juice of 1/2 lemon
  • 2 tbsp Parmesan cheese or 1 tbsp nutritional yeast (optional)
  • Fresh parsley (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Lightly brush the cut sides with olive oil, then place the halves cut-side down on a baking sheet.
  3. Roast for 30 to 40 minutes, until the flesh is tender and easy to separate with a fork.
  4. Let the squash cool slightly, then scrape the inside into strands with a fork.
  5. Heat the remaining olive oil in a pan over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
  6. Add the spaghetti squash strands, then toss with salt, black pepper, and Italian seasoning until evenly coated and warmed through.
  7. Turn off the heat, add the lemon juice, and stir gently.
  8. Finish with parsley and Parmesan or nutritional yeast, if using, then serve warm.

Notes

  • If the squash feels too firm to cut, microwave it whole for 1 to 2 minutes first to soften the skin slightly.
  • For longer spaghetti-like strands, cut the squash into rings instead of lengthwise halves.
  • If the strands seem soft or watery, the squash was likely overcooked or held too much moisture, so use sauce lightly and let it rest briefly before serving.

Nutrition

Find it online: https://www.tolearnrecipes.com/spaghetti-squash-recipe/

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