Spaghetti Squash in a Lemon Butter Sauce – Dairyfree

On our search to introduce new foods to our recipes we came across the spaghetti squash, during our last trip to the grocery store. Until recently, we didn’t even know such a thing existed. Looking like a melon on the outside, you may be surprised at how similar to spaghetti the center looks (when cooked). That’s pretty much where he similarities end. It’s a lot crunchier than a noodle but has a bit of a bland taste. Most recipes online have the squash covered in tomato sauce and cheese – not an option for us. So we set out to not only try a new ingredient, but to make it Dairyfree and delicious. 


  • 1 spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • salt and pepper


  • 1 lemon (juice)
  • 3 tablespoon Dairyfree butter
  • 2 tablespoons garlic, chopped (wet kind in jar)
  • 1/4 cup water
  • 1/2 tablespoon sugar
  • 1/2 onion, chopped


It’s hard work carrying the squash to the cutting board.  Cut squash in half and remove seeds.   Coat squash with olive oil. Add salt and pepper to squash and put in oven. Bake at 400 for 40-50 minutes until squash is tender.   While the squash cooks, let’s make the sauce.

In a large pan, add nondairy butter, onions, garlic, water, sugar and lemon juice. Heat on medium for a few minutes and stir often.   The Chef loves his lemons!  Remove squash from oven.  Pull fork through squash and strings of “noodles” will easily come out.  Put “noodles” in a bowl and add sauce.  Serve warm.    Enjoy!

*Although the Chef is a great sport and tries most of our creations. This wasn’t a favorite. He tried a few bites and decided to eat his leftover Dairyfree mac & cheese from the night before. 

Can’t win them all! 


One Comment Add yours

  1. donutsplace says:

    Ohhh that sounds good. I will have to try that too.
    One way I cook the spagetti squash is just bake it till done. You can add butter if you like. (dairy free of course)
    Then just make spagetti sauce and serve it over it.
    I make my own spagettti sauce from scratch. It’s a secret, but I will post it on my site soon.
    I was working on a crossover between a spagetti squash and a acorn squash. I had fairly good results with the first try. I will try to keep doing it till I get more of the taste of the acorn squash.

    I just LOVE all your recipes!!! My daughter also has problems with dairy. I will send her your site. She will love it!
    Thank you for sharing these with us all. 🙂

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s