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This Is The Work Blog by Alex J Brown
  • Writer's pictureAlex J Brown

Spaghetti Squash With Lemon Butter Sauce

Spaghetti squash is not technically a summer food, but this dish just feels summery. From the fresh lemon, to the lightness of the squash, to the way it doesn't weigh your stomach down like regular pasta sometimes can (especially if you like eating it as much as I do).

I used to cook spaghetti squash with salt, pepper, oil, etc. etc., but I quickly learned that if you just roast it, you can dress it up with ingredients later. That's what I did this time around, and it was damn delicious.

Spaghetti Squash with Lemon Butter Sauce

Prep time: 15 minutes; Cook time: 1 hour


  • 1/2 yellow onion, chopped

  • 1 zucchini, sliced and chopped into half moons or triangles

  • 1 spaghetti squash

  • 3 tbsp butter

  • 1/2 tbsp salt

  • 1 tsp pepper

  • 1/2 tbsp olive oil (extra virgin preferred)

  • 3/4 cup water

  • Juice of 1/2-1 lemon (per your desired lemony-ness)

  • 1/4 cup parmesan cheese

Cooking Instructions

  • Preheat the oven to 375 degrees

  • Cut spaghetti squash in half lengthwise (I use a long serrated knife because it gets through the tough exterior more easily)

  • Scoop out seeds of spaghetti squash with a spoon

  • Place spaghetti squash face down on a pan

  • Pour water in pan (amount of water should cover the area of the pan in a small layer)

  • Place in oven for 30-45 mins (until you can easily poke a fork into the squash)

Meanwhile, as squash is roasting (at about 25 minutes)

  • Heat a pan over medium heat

  • Add 2 tbsp butter and 1/2 tbsp olive oil

  • Add onion and zucchini, season with salt and pepper, and sauté until onions are translucent and zucchini is soft

    • *If you prefer your zucchini to have a bit more crunch, cook the onions for 5 minutes first, then add zucchini and cook for another 5-8 minutes or until you reach desired texture

  • When spaghetti squash is done, remove it from the oven and scrape the "noodles" out of both halves with a fork (it will be hot, use an oven mitt to stabilize the squash while you scrape)

  • Add the final tablespoon of butter to the onion/zucchini pan, along with the lemon juice, and stir while it melts

  • Add spaghetti squash noodles to the mixture, and combine ingredients

  • Sprinkle on some salt and pepper to taste, and plate

  • Finish off with a sprinkle of Parmesan cheese and serve

If you're like me and use bread as a vehicle for everything delicious, you'll want to pair this with my garlic bread.



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