Lemon Butter Spaghetti Squash with Feta.
Tender roasted spaghetti squash tossed in lemony butter and finished with feta, toasted almonds, and fresh herbs.
Servings: 1 servings
Ingredients
- 1 spaghetti squash
- 2 tablespoons unsalted butter
- 1 Meyer lemon zested and juiced
- 1 clove garlic finely minced
- 1/4 teaspoon freshly cracked black pepper
- pinch salt
- 2 tablespoons crumbled feta cheese
- 2 tablespoons sliced almonds toasted if desired
- 2 tablespoons chopped fresh herbs such as parsley or basil
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Slice the spaghetti squash lengthwise and scoop out the seeds with a spoon.
- Place the squash cut-side up on the prepared baking sheet. Lightly brush or spritz the flesh with olive oil and season with salt and black pepper.
- Roast the squash for 30–35 minutes, or until the strands easily separate from the sides with a fork.
- While the squash is finishing, melt the butter in a skillet over medium-low heat. Add the minced garlic and cook about 30 seconds until fragrant.
- Stir in the lemon juice and lemon zest, then season with a pinch of salt and the 1/4 teaspoon cracked pepper. Bring briefly to a simmer, then remove from heat.
- Use a fork to scrape the roasted squash flesh into strands and transfer to a bowl or plate.
- Toss the squash strands with the warm lemon butter until evenly coated.
- Sprinkle the crumbled feta, toasted sliced almonds, and chopped fresh herbs over the squash. Gently toss to combine and serve immediately.
Equipment
- Baking Sheet
- Parchment Paper or Foil
- Knife
- Spoon (for scraping seeds)
- Skillet
- mixing bowl or serving plate
- Fork
Notes
- Use a grapefruit spoon or sturdy spoon to remove seeds easily.
- Toast almonds in a dry skillet for 2–3 minutes until fragrant.
- Adjust lemon to taste for more or less brightness.
- Serve immediately so feta stays slightly creamy.