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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.
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5 from 4 votes

Baked Spaghetti Squash with Butter, Parmesan, and Lemon

This baked spaghetti squash with butter, parmesan and lemon is a simple, seasonal side dish!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: Baked Spaghetti Squash
Servings: 2
Calories: 290kcal
Author: Jennifer Farley

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)
US Customary - Metric

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: 915IU | Vitamin C: 11.5mg | Calcium: 400mg | Iron: 1.6mg