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Lemon Butter Spaghetti Squash

This lemon spaghetti squash is tossed in a lemon garlic butter and topped with feta, sliced toasted almonds and fresh herbs. It's delicious!
5 from 17 votes
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  • 1 spaghetti squash
  • 2 tablespoons unsalted butter
  • 1 meyer lemon, juiced and zest freshly grated
  • 1 garlic clove, finely minced
  • ΒΌ teaspoon freshly cracked black pepper
  • Pinch of salt
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons sliced almonds, toasted if you wish!
  • 2 tablespoons chopped fresh herbs, like parsley or basil


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil.
  • 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!

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