Baked Spaghetti Squash with Lemon Garlic Sauce


  • 1 small spaghetti squash
  • 2 tablespoons melted butter
  • 1/4 cup vegetable stock
  • Juice of 1 lemon
  • 4 cloves garlic, finely minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup finely minced parsley (or basil)
  • Salt and fresh cracked black pepper
  • 1/4 cup shredded parmesan cheese


  1. Preheat your oven to 375°F. Pierce the spaghetti squash a few times with a sharp knife. Bake spaghetti squash for 60 minutes, or until a knife pierces easily through the skin with little resistance. Allow the squash to cool down for 10 minutes.
  2. Cut squash in half lengthwise. Use a fork to remove and discard the seeds. Continue scraping using the fork to get long strands.
  3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add Italian seasoning, lemon juice, vegetable stock, and salt. Simmer for 2 minutes to reduce a bit.
  4. Add spaghetti squash strands and toss well. Sprinkle in the parmesan cheese, parsley and adjust seasoning if necessary. The spaghetti squash should have a slight “al dente” crunch. If you like it softer, cover the pan and cook for 2 minutes more. Serve immediately, enjoy!
Source: Eatwell 101-reviesed and tested by Cindy Bevans

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