Lemon Butter Spaghetti Squash With Feta

This recipe works wonderfully in all occasions! It takes 45 minutes to make the 1 servings.

Lemon Butter Spaghetti Squash with Feta

Preparation time

Preparation time
10 min
Cooking time
35 min
Total time
45 min


spaghetti squash
2 Tbspsunsalted butter
meyer lemon, juiced and zest freshly grated
garlic clove, finely minced
0.25 tspsfreshly cracked black pepper
1 inchP of salt
2 Tbspscrumbled feta cheese
2 Tbspssliced almonds, toasted if you wish
2 Tbspschopped fresh herbs, like parsley or basil


Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil. (204 C)
Slice the spaghetti squash in half lengthwise, right down the center. Scrape out the seeds (I like to use a grapefruit spoon for this) and place it on a baking sheet. Spritz or brush it with olive oil and sprinkle with salt and pepper.
Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
Right before the squash is finished roasting, heat a skillet over medium-low heat and add the butter. Once melted, stir in the garlic and cook for 30 seconds. Stir in the lemon juice, zest and a sprinkle of salt and pepper. Bring the mixture to a simmer then turn off the heat.
Once the squash is all scraped from the skins, place it in a bowl or on a plate and gently toss with the lemon butter. I kind of swirl it with my fork so most of the pieces get coated.
Sprinkle on the feta, almonds and herbs.
Serve immediately!