Baked Spaghetti Squash

Lemon Garlic Butter Spaghetti Squash — Cut down on carbs, not comfort, with this veggie-loaded “pasta” dinner. Baked spaghetti squash strands are tossed with a fragrant lemon garlic butter sauce and sprinkled with Parmesan for a cheesy note. This is the perfect low-carb and gluten-free side dish for an easy and healthy dinner.

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated May 20, 2025

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Ingredients list for the Baked Spaghetti Squash recipe

• 1 small spaghetti squash (about 3-4 pounds – 1 to 2kg)
• 2 tablespoons melted, butter
• Juice of 1 lemon
• 1/4 cup (60ml) vegetable stock (optional)
• 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 

Photo credit: © Eatwell101.com

Directions

1. To prepare the baked spaghetti squash with Lemon Garlic Sauce: Preheat your oven to 375°F (190°C). 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! ♥︎

Photo credit: © Eatwell101.com

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