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Baked Lemon Garlic Spaghetti Squash


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

Baked Lemon Garlic Spaghetti Squash

TOTAL TIME: 65 minutes


  • 1 small spaghetti squash (approx. 3 lb / 453 g)
  • 2 Tbsp / 29.6 mL melted butter
  • 4 cloves garlic, finely minced
  • 1 tsp Italian seasoning
  • juice of 1 lemon
  • 1/4 cup / 60 mL vegetable broth
  • salt and fresh-cracked black pepper
  • 1/4 cup / 60 mL grated Parmesan cheese 
  • 1/4 cup / 60 mL finely minced parsley


  1. Preheat oven to 375 degrees F / 190 degrees C. 

  2. Pierce spaghetti squash a few times with a sharp knife. Bake whole squash for 60 minutes, or until a knife pierces the skin easily. Allow squash to cool for 10 minutes.

  3. 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.

  4. Heat a large saute pan with the butter and garlic over medium-low heat. When garlic becomes fragrant, add Italian seasoning, lemon juice, vegetable broth, salt and pepper. Simmer for 2 minutes to reduce a bit.

  5. Add spaghetti squash strands and toss well. Sprinkle in the Parmesan cheese and parsley and adjust seasoning if necessary. Serve immediately and enjoy!

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*Any comments on our blog or websites relating to weight loss results may or may not be typical and your results will vary depending on your diet and exercise habits.

***Always consult a professional before making any significant changes to your health.

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