Dinner of One (or Two): Lemon-y Cheesy Spaghetti Squash

Dinner, Healthy, Healthy (ish), Vegetarian

Dinner for One (Or Two); Lemon-y Cheesy Spaghetti Squash

This is one of those super silly no recipe type things but except there is sort of a recipe.

I’ve been making this—I’m not kidding you—nearly every single day for the past few weeks. I usually serve it with piece of roasted chicken or a few shrimp or even a side of roasted sweet potato.

I feel like a genius that I found out that tongs are the simplest, fastest way to spaghetti-ing the spaghetti squash. It takes about a minute and there’s no burning your hand trying to get two forks all up in there.

This recipe is sort of inspired by the idea of the book Sheet Pan Suppers. It doesn’t take from any of the recipes in there but this can literally be made on one sheet pan—that’s all you need!

The spaghetti squash is laid down, flesh side down, on the baking sheet. And then I sneak under a garlic clove or two so that steams along with the squash in the oven.

Dinner for One (or Two): Lemon-y Cheesy Spaghetti Squash

After about 30 to 40 minutes, depending on how big the squash is, I flip it over, remove the seeds with a pair of tongs and just go to town, grabbing at it with tongs.

It works SO WELL! When I figured this out I was like I will never go back to using a fork ever again!

Dinner for One (Or Two); Lemon-y Cheesy Spaghetti Squash

Dinner for One (Or Two); Lemon-y Cheesy Spaghetti Squash

I lay the spaghetti squash on the parchment and then add salt, parmesan cheese, the smashed roasted garlic, Italian parsley and lemon zest.

I give it a good mix. And then that’s kinda it. I put it back in the squash for prettiness and then top it with a bit more cheese.

It’s the simplest preparation but one that I need because I feel the crazy creeping in very slowly. Don’t you?

Dinner of One (or Two): Lemon-y Cheesy Spaghetti Squash

Prep Time: 2 minutes

Cook Time: 40 minutes

Total Time: 42 minutes

Serving Size: 1-2

Dinner of One (or Two): Lemon-y Cheesy Spaghetti Squash

Ingredients

  • 1 spaghetti squash, halved
  • 1 or 2 garlic cloves, peeled
  • Lemon zest
  • Small handful of Italian parsley, minced
  • Parmesan-Reggiano cheese
  • Salt

Directions

  1. Preheat oven to 400 degrees F. If you want to make this for two, you'll want to use both halves. If it's just for you, then you can wrap up the other half and put it in the fridge.
  2. Place the spaghetti squash flesh side down on the baking sheet. Place the garlic clove under the spaghetti squash so it sits in the hole--this will help soften the garlic clove. Transfer to the oven and bake until the spaghetti is very tender about 35 to 40 minutes. Remove from the oven and using tongs, flip the spaghetti squash over. Set the garlic clove aside so it's cool enough to handle.
  3. Using tongs, remove the seeds and discard. Take the tongs and grab at the spaghetti squash so the strands break apart (this should happen very easily). Continue this until you've worked your way through all the spaghetti squash. Set the strands on the baking sheet and spread it out in one even layer. Zest the softened garlic atop and add the lemon zest to the spaghetti squash.
  4. Sprinkle with Italian parsley and grate parmesan over it until you think it's good enough (I like a lot!). Add a few pinches of salt and crushed red pepper and toss the entire thing together. Give it a taste and make sure the salt is ok. Top with more parmesan and Italian parsley.
https://www.acozykitchen.com/lemony-cheesy-spaghetti-squash/
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19 Comments

  • Reply Kristina November 4, 2015 at 1:15 am

    Such a great idea. Why didn’t I know this 2 days ago, would save me some cursing after touching a steamy squash.

  • Reply Tori November 4, 2015 at 4:20 am

    This is such a delicious way to serve spaghetti squash. I love the simplicity!

  • Reply Libby November 4, 2015 at 7:00 am

    This looks so yummy and easy! I can’t wait to make it.

  • Reply Rocelia November 4, 2015 at 10:46 am

    I cannot wait to try this recipe out tonight.

  • Reply Belinda November 4, 2015 at 12:04 pm

    I’m so incredibly curious about the spaghetti squash. I see it in a lot of recipes but I’ve never seen it here to buy in Australia. What do they taste like? Regular squash or more of a pumpkin or something altogether different? I wonder if I can grow my own…

    • Reply Heather November 4, 2015 at 8:46 pm

      Hi Belinda, I’ve been looking into growing spaghetti squash here in Tasmania, and tracked down some seeds at Lambley Nursery in Victoria. Hope that’s helpful!

    • Reply lomagirl November 5, 2015 at 5:08 am

      They don’t really taste like squash- they are pretty mild, but full of stringy pieces. They take sauce well because of the mild flavor.

    • Adrianna Adarme
      Reply Adrianna Adarme November 5, 2015 at 8:25 am

      I think it does taste a bit like squash, just not acorn or butternut. More mild. And the texture is really enjoyable!

      • Reply Belinda January 12, 2016 at 11:29 pm

        My local fruit and veg shop has just started stocking these so I snapped one up today. Looking forward to trying this for dinner tomorrow.

  • Reply Bella's Secret Kitchen November 5, 2015 at 5:30 am

    What a fabulous idea!!! I really need to try this, although I’m not sure we can get spaghetti squash here in the UK? Does anyone know?

  • Reply Suzy November 5, 2015 at 6:58 am

    I usually take the seeds out before I roast the squash. I wonder if it makes it taste better to leave seeds in until after, like you do? Have you tried it both ways? I usually serve with pasta sauce and lots of grated cheese but this is definitely a recipe I’m going to try!

    • Adrianna Adarme
      Reply Adrianna Adarme November 5, 2015 at 8:12 am

      I do it this way only because I find it easier than scraping them out pre-roasting! I doubt it has any affect on the flavor.

  • Reply Laura (Blogging Over Thyme) November 5, 2015 at 9:57 am

    That book sounds familiar!!!! 😉

    • Adrianna Adarme
      Reply Adrianna Adarme November 5, 2015 at 10:00 am

      Hahaha! I know girl. I thought of you when I did this.

  • Reply Holley November 5, 2015 at 12:20 pm

    whyyyyy have i never thought of using tongs to loosen the spagetti squash!?!

  • Reply Friday Potluck | home essence roam November 6, 2015 at 2:07 pm

    […] it in cheese, since, you know, I’m eating a vegetable instead of pasta), and this simple lemony-cheesy spaghetti squash looks […]

  • Reply Friday Favorites | A Tasty Life November 13, 2015 at 4:52 am

    […] Dinner for One (or Two):  Lemon-y Cheesy Spaghetti Squash.  This has meatless Monday written all over […]

  • Reply Megan McGrane November 13, 2015 at 5:11 am

    This was fantastic! I made it this past week and can’t wait to make it again. Thanks!!

  • Reply Ana @ Ana's Rocket Ship February 27, 2016 at 8:40 am

    That sounds like a recipe for not a lot of washing up!

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