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5 from 2 votes

Lemon Garlic Butter Spaghetti Squash

Whether you are low-carb or looking to increase your vegetables, you'll love this spaghetti squash dish.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: lemon garlic butter spaghetti squash, lemon garlic butter spaghetti squash recipe
Servings: 4 servings


  • 1 medium-sized spaghetti squash
  • 2 tablespoon good quality butter
  • 4 large cloves of garlic
  • zest of 1 lemon
  • 2 tablespoon fresh parsley divided
  • ½ teaspoon pink salt plus more to taste if needed
  • ½ teaspoon fresh ground pepper
  • Drizzle of olive oil and squeeze of lemon juice to top.


  • Preheat oven to 375 and line a cookie sheet or baking pan with parchment paper.
  • To cut squash, cut off both ends. Set the squash upright on the largest cut end and with a sharp knife begin to cut the squash by rocking the knife back and forth all the way through.
  • Once squash is cut, scoop out the seed area with a spoon (like pictured above)
  • Brush the inside of the squash with oil of your choice (preferably refined coconut oil, olive oil, or avocado oiand sprinkle with a little salt and pepper.
  • lay cut side down on the parchment paper and bake in your pre-heated oven for 35 min. or until knife can be inserted into squash without force. DO NOT OVERCOOK, YOU DON'T WANT IT TO BE MUSHY.
  • Remove from oven and let cool for a few minutes until it's cool enough to handle.
  • With a fork, scrape the squash out (like pictured above)
  • It an iron skillet heat butter on low heat.
  • Zest in garlic, salt, pepper, zest of 1 lemon and 1 tablespoon of the parsley.
  • Stir in spaghetti squash and cook on medium heat for 3-4 minutes stirring until the squash and seasonings are mixed together evenly.
  • Top with a drizzle of olive oil, a couple squeezes of lemon juice, remaining parsley, and a couple pinches of salt and pepper.