Big Flavors: “Squash The Spaghetti” With Zesty Garlic & Lemon

Watch the YouTube demonstration HERE.

There’s something truly magical about spaghetti squash. Not only does it pack a powerful nutritional punch—rich in vitamins A, C, and B6, as well as potassium, manganese, calcium, magnesium and fiber—it also radiates a high vibrational energy that nourishes both body and soul.  

As a perfect pasta substitute, spaghetti squash allows you to indulge in your favorite dishes without the heaviness of traditional pasta. Whether you’re looking to cut carbs, calories, or just want to try something new, this vegetable delivers on both flavor and texture. 

Spaghetti squash is a versatile veggie that can be prepared in a variety of ways—steamed, microwaved, or even in the crockpot or Instapot—but I find that roasting it in the oven brings out it’s a subtle nutty sweetness that pairs beautifully with almost any sauce or seasoning. 

In this recipe, I’ve kept things super simple yet delicious, combining zesty lemon, and aromatic garlic (which adds a boost of vitamin C, B6, and selenium), along with a blend of dried herbs to create a dish that’s light, flavorful, and vibrantly nourishing. 

It can be served hot, cold or warm and as a side or main dish. 

Let’s “squash the spaghetti” and dive into this delightful vegan, high-vibration meal!

Ingredients

1 Organic Spaghetti Squash

Zest from one Lemon

Juice from one Lemon

2 Cloves Fresh Garlic, diced

1 TB Organic Extra Virgin Olive Oil

1 TB Dried Onion Powder

1 TB Dried Parsley

1 TB Dried Thyme

1 TB Garic Garic Spice *See Cooks Note 1

Salt & Pepper to taste

Procedure

•  Preheat oven to 400 degrees F
•  Line baking pan with parchment paper
•  Wash Squash, cut it in half (around not lengthwise) and remove the seeds **See Cooks Note 2
•  Using a sturdy fork, poke holes on the outside of the squash
•  Put cut side down on the baking sheet and cook in the oven @ 400F for 40 minutes
•  Combine all of the dry seasonings in a small bowl, set aside
•  Using a micro-plane, zest the lemon (careful not to get any of the white), set aside
•  When the squash is done, remove it from oven and let cool until it’s easy to touch. With a fork, pull the flesh from the sides and bottom of the squash and put it in a large bowl.
•  Juice the lemon, then add lemon juice, dried seasonings, zest and garlic and to squash and toss to combine. 
•  Drizzle Olive oil over top and toss to combine.
•  Serve immediately.

*Cooks Note 1: The Garlic Garlic seasoning recipe can be found HERE. 

**Cook’s Note 2: Cutting through spaghetti squash can be tricky! Use a sharp knife and take your time. While many recommend slicing it lengthwise, I have a better method—check out my YouTube demo (link below) to see why. Once halved, scoop out the seeds with a spoon, just like you would when carving a pumpkin, before baking.

Depending on the size of your squash, and whether you are serving as a main dish or a side, one squash (and this recipe) will serve 2 people as a main dish or 3-4 people as a small side.

To see my “how to” demonstration video of this beautiful dish, click HERE to visit my YouTube Channel and see how easy this recipe comes together! 

You might also like my Ditch the Pasta – Spaghetti Squash With Rich Homemade Marinara, video and recipe.  Or to read more about Spaghetti Squash in general, click HERE.

Bon appetit!