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Baked Lemon Garlic Spaghetti Squash

Published
Course Mains
Cooking time Over 1 Hour
Main Ingredient Vegetables
Skill Level Beginner
Servings 2 people
Calories 323kcal
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Ingredients

  • 3 pounds spaghetti squash
  • 2 tablespoons butter melted
  • 4 garlic cloves finely minced
  • 1 teaspoon Italian seasoning
  • 3 tablespoons lemon juice fresh
  • ¼ cup vegetable broth
  • salt and pepper to taste
  • ¼ cup Parmesan cheese grated
  • ¼ cup parsley finely minced

Nutrition (per serving)

Calories323kcalNet carbs32gFat18gProtein8g

Instructions

  • Preheat oven to 375 degrees F / 190 degrees C.
  • Pierce spaghetti squash a few times with a sharp knife.
  • Bake 3 pounds spaghetti squash for 60 minutes, or until a knife pierces the skin easily. Allow squash to cool for 10 minutes.
    3 pounds spaghetti squash
  • Cut squash in half lengthwise. Use a fork to remove and discard the seeds. Continue scraping with fork to get long strands. Place those in a separate bowl.
  • Heat a large saute pan with the 2 tablespoons butter and 4 garlic cloves over medium-low heat. When garlic becomes fragrant, add 1 teaspoon Italian seasoning, 3 tablespoons lemon juice, ¼ cup vegetable broth, salt and pepper to taste. Simmer for 2 minutes to reduce a bit.
    2 tablespoons butter, 4 garlic cloves, 1 teaspoon Italian seasoning, 3 tablespoons lemon juice, ¼ cup vegetable broth, salt and pepper to taste
  • Add spaghetti squash strands and toss well. Sprinkle in the ¼ cup Parmesan cheese and ¼ cup parsley and adjust seasoning if necessary. Serve immediately and enjoy!
    ¼ cup Parmesan cheese, ¼ cup parsley

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Per serving: Calories 381, Protein 6.8 g, Carbohydrates 32.4 g, Fat 16.9 g