Spaghetti Squash with Garlic, Lemon, and Thyme

5 Jun


I’ve been curious about spaghetti squash for eons, if not my entire life. And I have been so very pleasantly impressed with how easy this was, how tasty, and how healthy (about 60 calories per serving, and all bc of the olive oil).

Next time I am totally trying it with marinara sauce and oregano!


  • one medium-sized spaghetti squash
  • 2 tbsp olive oil
  • 3 tbsp fresh thyme
  • 2 cloves of garlic, finely chopped or grated on a microplane
  • juice of half a fresh lemon
  • salt, to taste


  • Preheat to 400. Cut squash in half, scraping out seeds with a spoon. Roast with the flat side down in a glass dish (filled with an inch of water) for about 30 min. Let cool
  • Once cool, scrape out the “spaghetti” with a fork. Amazing.
  • Heat olive oil in a large fry pan on medium-high. Add garlic, cooking until fragrant. Add thyme and salt. Then toss in the spaghetti, tossing with the garlic and olive oil until jjjjuuuuuuust right. Squeeze in lemon juice, tossing some more.



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