Lemon Herb Sautéed Spaghetti Squash

Spaghetti squash month continues.  And I was feeling a bit adventurous with this little number, but it was a nice change to the casserole style dishes I’ve been making of late.  This makes a perfect side to your chunk of meat, and is quick and easy.  It might also be nice with some pine nuts added to it!

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Lemon Herb Sautéed Spaghetti Squash

Serves 3-4 (3/4 cup serving) ~ 1C, 2F

  • 1 medium spaghetti squash, cooked and shredded
  • 1 Tbsp. olive oil
  • 1 – 1.5 c. onion, chopped
  • 1-2 Tbsp. lemon juice (I like mine a little tangy, but hubs would have like it less lemony….go with 1 Tbsp. and add more if desired!)
  • 1 1/2 tsp. parsley
  • 1 1/2 tsp. garlic
  • 1 1/2 tsp. basil
  • 1 1/2 tsp. sea salt
  • 1 1/2 tsp. pepper


  1. Cook spaghetti squash and shred innards.  Set aside.
  2. In a skillet, heat olive oil and sauté onions until they are translucent.
  3. Add spaghetti squash and sauté for approximately 8-10 minutes.
  4. Add lemon juice, and spices.  Sauté for an additional 2 minutes
  5. Serve.

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