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bowl filled with spaghetti squash with broccoli with more veggies on a cutting board behind.

Spaghetti Squash with Broccoli and Lemon Pepper

  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American


Forget the pasta – this healthy veggie filled Spaghetti Squash with Broccoli and Lemon Pepper will leave you satisfied. If you don’t have lemon pepper on hand, substitute ½ teaspoon of black pepper and the zest from 1 lemon.



  • 1 spaghetti squash, stem end trimmed, halved lengthwise (about 2 1/23 pounds), seeds removed
  • 1 head broccoli, large stalks removed, florets cut into bite-sized pieces, lightly steamed
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lemon pepper
  • 1 teaspoon butter (optional)


  1. Place the spaghetti squash in a microwave safe dish, cut side up. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
  2. Place the squash in a bowl. Add the broccoli, Parmesan cheese, lemon pepper and butter (if using) to the squash and stir until combined.
  3. Serve warm.

Recipe Notes:

slightly adapted from The Sparkpeople Cookbook: Love Your Food, Lose the Weight

Keywords: spaghetti squash with broccoli