Baked Spaghetti Squash with Butter, Parmesan, and Lemon

This baked spaghetti squash with butter, parmesan and lemon is a simple, seasonal side dish! It involves very little hands on time so you can focus on preparing the rest of the meal. If you’re looking for an easy baked spaghetti squash recipe, look no further! 

A bowl of Baked Spaghetti Squash with Butter, Parmesan, and Lemon, alongside a block of cheese and half a lemon.

I don’t see myself ever hopping on the “zoodle” bandwagon. Spiralized vegetables are pretty; in school we often used them as a fried garnish over fish.

But my brain will never accept them as noodles. I love having zucchini and marinara sauce together… why does the zucchini need to be shaped like pasta? It seems like an unnecessary step, and one more dish to wash.

My brain will also never accept spaghetti squash as a substitute for real spaghetti, but I absolutely love it. It’s like nature’s zoodle. I don’t need to wash a spiralizer after preparing it.

Baked spaghetti squash is tender with a slight bite, and it has a mild enough flavor to pair with almost any meal. This is a wonderful side dish to serve with meat, poultry, seafood, casseroles… you name it.

A photo of Baked Spaghetti Squash with Butter, Parmesan, and Lemon, garnished with additional grated cheese and black pepper.

Other cheeses will work well here if you want to experiment or use what you have. You can try hard cheeses such as pecorino or gruyere, or even a bit of goat or feta crumbled on top.

If you’re feeling fancy, you can also roast up some garlic at the same time the squash is in the oven, and then stir in a few mashed cloves. That would be heavenly.

Looking for a side dish that uses butternut squash? Be sure to also check out my Roasted Butternut Squash with Maple Pecans and Cranberries

This baked spaghetti squash with butter, parmesan and lemon is a simple, seasonal side dish! It involves very little hands on time so you can focus on preparing the rest of the meal.
Print Pin Recipe

Baked Spaghetti Squash with Butter, Parmesan, and Lemon

5 from 3 votes
This baked spaghetti squash with butter, parmesan and lemon is a simple, seasonal side dish!
Course Side Dish
Cuisine American
Keyword Baked Spaghetti Squash
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 2
Calories 290

Ingredients

  • 2 pound spaghetti squash
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon ground black pepper (plus more to taste)
  • 2 teaspoons fresh squeezed lemon juice (plus more to taste)
  • 1/2 cup freshly grated parmesan cheese (plus more for garnish)

Instructions

  • Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper.
  • Use a fork to poke several holes around the squash; this will allow steam to vent. Place the squash on the prepared baking sheet and cook for 50 minutes, or until a knife easily slides into the center. Remove from the oven and allow to cool for several minutes.
  • Once the squash is cool enough to handle, slice it in half lengthwise. Use a spoon to scoop out the seeds. Using a fork, gently rake the spaghetti squash strands into a large bowl.
  • Add the butter, salt, pepper, lemon juice, and parmesan cheese, stirring to combine the ingredients. Taste and adjust seasonings if desired.
  • Grate a bit more cheese on top before serving.

Notes

This recipe can easily be doubled using a larger spaghetti squash if you want to feed more people!

Nutrition

Calories: 290kcal | Carbohydrates: 32g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 1059mg | Potassium: 512mg | Fiber: 6g | Sugar: 12g | Vitamin A: 18.3% | Vitamin C: 13.9% | Calcium: 40% | Iron: 8.9%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

This baked spaghetti squash with butter, parmesan and lemon is a simple, seasonal side dish! It involves very little hands on time so you can focus on preparing the rest of the meal.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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