Lemon Parmesan Spaghetti Squash


Man! Things have been busy over here. We’re selling our house, and who knew how much work went into that? (you do, if you’ve ever moved).  When the realtor casually mentioned ‘make sure you take everything off the counters and floors for showing,’ it sounded so simple. So quick. So easy. We’re not collectors, we don’t have knick knacks, we get rid of things regularly. But it’s taken days, hours, boxes & bags & storage space we don’t have.  The good news is we don’t have pets, so no pet hair. The bad news is we have twins, so we have toys and hand prints and two humans following us around while we’re trying to get stuff done. It’s been a good cleanup process though and my husband and I will both be about 17 pounds when this is all over with.

And even though we’ve been working up an appetite, we were craving healthy this week for dinner. I made this super easy, fresh, bright, lemon-y, cheesy spaghetti squash and topped it with plain grilled chicken and it really hit the spot.


  • 1 spaghetti squash
  • S&P
  • 1.5 tablespoons olive oil
  • 1/4 cup grated parmesan cheese
  • 1/4 cup shredded parmesan or asiago cheese
  • 1 large lemon or 2 small
  • 1/2 teaspoon kosher salt
  • Lemon pepper
  • 4 grilled chicken breasts, seasoned with lemon pepper

Preheat the oven to 450.  Place the whole spaghetti squash in there for 10 minutes to soften it up (I find them nearly impossible to cut open otherwise).  After 10 minutes, take it out and slice it open lengthwise.  Drizzle the inside with olive oil and a little S&P.  Place flesh side down (skin side up), and roast for another 35-40 minutes or so until soft. Using a fork, scrape the squash out into a bowl.  Mix in the olive oil, cheeses and juice from one large lemon. Season with the 1/2 teaspoon kosher salt and a little lemon pepper. Top with grilled chicken breasts.