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Earth Eats: Real Food, Green Living

Simplest Way to Make and Eat Spaghetti Squash

With a bit of lemon juice and salt, roasted spaghetti squash could easily be your go-to meal.

Roasted spaghetti squash with a bit of lemon juice and salt, makes an excellent fall meal. Sprinkle on some Parmesan and Italian parsley too!

Simple food is my favorite, especially during Fall when I’m busy baking and preparing for all things holiday-driven. I need quick little meals that I can make for myself and fiancé AND that are also delicious. Spaghetti squash may be my favorite out of all of the squashes because it’s light and so flavorful. I love to roast it cut side up so it looses some of its moisture. Then with a bit of lemon juice and salt, I will top it off with some savory Parmesan and fresh Italian parsley.

This is such a quick, hands-off dish. Serve it with a side of protein- salmon, chicken or tofu. I’m pretty sure I ate this every single day last Fall and I definitely intend to repeat that this season! Let me know if you give it a try.

Roasted Spaghetti Squash


  • 1 spaghetti squash, halved
  • Juice from 1/2 lemon
  • Salt
  • 2 to 3 tablespoons finely grated Parmesan-Reggiano cheese
  • 1 tablespoon minced Italian parsley, as garnish


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place the halves of spaghetti squash cut side up. Transfer to the oven to roast for about 30 to 40 minutes, until tender with a fork.
  2. Remove from the oven and allow to cool for 5 to 7 minutes, until you can handle them. Using a fork, remove the seeds and discard. Scrape out the spaghetti squash from both halves and dump it onto the parchment paper.
  3. Sprinkle it with a few pinches of salt and squeeze lemon juice over the spaghetti squash. Give it a good mix and then transfer it back to the oven to dry out a bit, about 10 minutes. Divide amongst plates and then top with parmesan and Italian parsley. Serve immediately.

This recipe was originally posted on PBS Food.

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