Lemon Garlic Butter Spaghetti Squash

Step 1

Preheat oven to 375 and line a cookie sheet or baking pan with parchment paper.

Step 2

To cut squash, cut off both ends. Set the squash upright on the largest cut end and with a sharp knife begin to cut the squash by rocking the knife back and forth all the way through.

Step 3

Once squash is cut, scoop out the seed area with a spoon (like pictured above)

Step 4

Brush the inside of the squash with oil of your choice (preferably refined coconut oil, olive oil, or avocado oiand sprinkle with a little salt and pepper.

Step 5

lay cut side down on the parchment paper and bake in your pre-heated oven for 35 min. or until knife can be inserted into squash without force. DO NOT OVERCOOK, YOU DON'T WANT IT TO BE MUSHY.

Step 6

Remove from oven and let cool for a few minutes until it's cool enough to handle.

Step 7

With a fork, scrape the squash out (like pictured above)

Step 8

It an iron skillet heat butter on low heat.

Step 9

Zest in garlic, salt, pepper, zest of 1 lemon and 1 tbsp of the parsley.

Step 10

Stir in spaghetti squash and cook on medium heat for 3-4 minutes stirring until the squash and seasonings are mixed together evenly.

Step 11

Top with a drizzle of olive oil, a couple squeezes of lemon juice, remaining parsley, and a couple pinches of salt and pepper.