Spaghetti Squash with Lemon-Garlic Butter Sauce

Spaghetti Squash with Lemon-Garlic Butter Sauce is a simple dish that’s fun to make and a delight to enjoy – serve it up for a side or as the main focus of a lighter meal.  

It’s spaghetti day – spaghetti squash, that is! This Spaghetti Squash with Lemon-Garlic Butter Sauce is dreamy and so easy to make! A simple prep and a simple (and delicious) sauce makes this dish a delight!

Spaghetti squash is on the shelves all over stores this time of year. You’ve probably seen it, but have you made it? It has a mild flavor, and that makes it ideal for any type of sauce – especially made with this lemon-garlic butter sauce!

You can spot this squash on store shelves by its oblong shape and pale-yellow color. You’ll find it to be at least about 8-inches long. To be honest, I’m not sure I’ve ever had spaghetti squash prepared any differently from this recipe. Now I’m a little curious, but I won’t stop serving it up as “spaghetti.”

Spaghetti Squash with Lemon-Garlic Butter Sauce

The simple sauce for this recipe is not really even a recipe in my book. Combine the butter, garlic, some seasoning, and the lemon juice and you’ve got something bright and flavorful to top your spaghetti squash.

Spaghetti squash gets its name from what it looks like after it’s prepared. First, you carefully slice it in half and scoop out any seeds and pulp. I made this Spaghetti Squash “Pasta” with Pesto and Roasted Tomatoes, and it’s delicious, too!

After it’s baked and cools down a bit, you use a fork to scrape out the flesh from inside its skin that acts like a soft shell, and it comes out in thin strands that resemble spaghetti!

If you’re looking for a lighter meal or a side to serve up, Spaghetti Squash with Lemon-Garlic Butter Sauce is your go-to during the winter months. The sauce is relatively light and when I serve this squash dish, I piled on the grated Parmesan cheese for extra goodness!

If you’re in search of a few other squash dishes for the winter season? My Winter Squash, White Beans and Spinach Sautéis a favorite with my readers! For a dish with a pretty presentation in addition to great flavor, serve Acorn Squash Stuffed with Brown Rice, Mushrooms and Cranberries. If you’re seeking something to fill you up keep you feel warm and cozy, try this Easy Creamy Butternut Squash Soup. 

Spaghetti Squash with Lemon-Garlic Butter Sauce should be on your menu this season. I can’t wait to hear how you like it. It’s a go-to dish for me that I love to make!

Patricia - Grab a Plate

Yields Serves 4

Spaghetti Squash with Lemon-Garlic Butter Sauce

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Ingredients

• 1 large spaghetti squash
• 1-1/2 tablespoon olive oil
• Salt, black pepper, and red pepper flakes to season
• ¼ cup butter
• Juice from one large lemon
• 2-3 garlic cloves to taste
• Grated Parmesan cheese for topping
• Parsley for garnish

Instructions

1. Preheat your oven to 425 degrees F.
2. Pierce the outside of the squash with a sharp knife. Cook it in the microwave for 3-4 minutes to soften it. Allow it to cool slightly.
3. Use a very sharp knife and carefully cut the squash in half, vertically.
4. Use a spoon to gently scoop out the seeds and the pulp and discard. Note: You could clean and roast the seeds to serve as a snack.
5. Line a baking sheet with aluminum foil and drizzle the olive oil on the cut side of the squash. Rub it over the smooth portion of the squash, and into the well of the squash, too.
6. Season with a bit of salt and black pepper.
7. Put the squash, cut side down, on the baking sheet and cook for 35-40 minutes.
8. When the squash has finished cooking, remove it from the oven and let it cool to the touch.
9. When the squash has cooled, use a fork to scrape the insides down the length of the squash. The flesh will fall out like short strands of spaghetti. Transfer to a bowl.
10. To make the sauce, add the butter to a pan over medium-low heat. When melted, add the garlic, and cook for about 30 seconds.
11. Add the lemon juice and allow the mixture to warm. Remove from the heat.
12. Pour the sauce over the squash and season it with a bit of salt and red pepper flakes. Toss it very gently.
13. Serve on individual plates and top with grated Parmesan cheese and parsley as garnish.

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