Lemon Butter Spaghetti Squash with Feta.
Tender roasted spaghetti squash tossed in a bright lemon-butter sauce and finished with feta, toasted almonds, and fresh herbs.
Equipment
- Baking Sheet
- parchment paper or foil
- Chef’s knife
- Spoon (for scooping seeds)
- Small Skillet
- Fork
- Mixing Bowl
Ingredients
- 1 spaghetti squash
- 2 tablespoons unsalted butter
- 1 Meyer lemon juiced and zest freshly grated
- 1 clove garlic finely minced
- 1/4 teaspoon black pepper freshly cracked
- pinch salt
- 2 tablespoons crumbled feta cheese
- 2 tablespoons sliced almonds toasted if desired
- 2 tablespoons fresh herbs chopped, such as parsley or basil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Slice the spaghetti squash lengthwise and scoop out the seeds with a spoon.
- Place squash halves cut-side up on the prepared baking sheet, brush or spritz with olive oil, and season with salt and pepper.
- Roast for 30 to 35 minutes, until the strands can be easily scraped away from the skin with a fork.
- While the squash finishes roasting, melt the butter in a small skillet over medium-low heat, then add the minced garlic and cook 30 seconds until fragrant.
- Stir in the lemon juice and zest, add a pinch of salt and the 1/4 teaspoon cracked black pepper, bring to a brief simmer, then remove from heat.
- Scrape the cooked squash with a fork into a bowl or onto a plate and gently toss with the warm lemon-butter sauce until evenly coated.
- Sprinkle the crumbled feta, toasted sliced almonds, and chopped fresh herbs over the squash and toss lightly to combine, then serve immediately.
Notes
- Use a grapefruit spoon to make seed removal easier.
- Toast almonds in a dry skillet until fragrant for extra flavor.
- Adjust lemon juice to taste for brightness.
- Swap herbs between parsley or basil as preferred.