Lemon Parmesan Roasted Spaghetti Squash

February 2017 - Lunch & Dinner

Lemon Parmesan Roasted Spaghetti Squash

Spaghetti squash makes such a great substitute for pasta that it should become a household ingredient all winter long. Between this and the fact that it’s great on its own, with other foods as a side dish, and can be spiced with just about anything, it has definitely become a top shelf ingredient for all these cold snowy months.



  1. Preheat oven to 400°F. Split the squash lengthwise and seed it. Drizzle it with half of the almond oil and lemon juice. Roast for 20 to 30 minutes until fork tender, and remove from oven.
  2. Using a fork, remove the flesh from skin of the squash so it resembles spaghetti.
  3. In a large sauté pan, heat the remaining oil and butter on medium heat. Add the green onions and garlic and cook for a couple minutes just until aromatic. Toss the spaghetti squash in the pan with the garlic and green onion.
  4. Transfer spaghetti squash to a serving bowl and toss with lemon zest, salt, pepper, and Parmesan cheese. Serve on its own, or as a side dish.

We recommend using organic ingredients whenever possible. It’s better for you and supports a sustainable environment and community.

Recipe was published in The Good Life magazine.

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