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May is one of my favorite months to cook. It’s a delicious mashup of spring and summer, with veggies like asparagus, peas, fresh herbs, and radishes all over the farmers market and tomatoes and zucchini on their way. We have the occasional chilly night or two, where a cozy bowl of asparagus soup might hit the spot, but we also kick off grilling season over Memorial Day weekend, ushering in months of cookouts, picnics, and generally eating outside as often as possible. Our most-saved May dinner recipes reflect all of that. This month, our readers loved produce-packed weeknight meals like pasta…
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[H2] Hi, I'm Jeanine
I'm a New York Times bestselling cookbook author and the founder of Love & Lemons,
a trusted recipe resource for millions of readers. My passion is creating healthy,
fun, and delicious vegetarian recipes that celebrate seasonal ingredients and flavors.
Let's get cooking!
More about us...
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Hard Boiled Eggs
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recipes

Rhubarb CrispThis rhubarb crisp recipe features tart, jammy rhubarb topped with a buttery oat crumble. It's easy and delicious—the perfect spring dessert!

How to Cook Spaghetti SquashSpaghetti squash is such a fun, underrated vegetable! Here is my favorite way to cook it, along with a few tips and recipes.

fall / winter / how-to
Best Broccoli SaladThis broccoli salad recipe is a delicious cookout side dish! It features fresh broccoli, dried cranberries, and toasted nuts and seeds in a creamy dressing.

summer / salads
Perfect Baked PotatoA perfect baked potato has crispy skin and fluffy insides. My method for how to bake a potato works every time, so load up your spuds, and dig in!

side dishes / vegetarian
This “Secret Ingredient” Potato Salad Is Our Most Popular Memorial Day RecipeThis easy, creamy potato salad is our most popular Memorial Day recipe. A splash of dill pickle juice adds delicious tangy flavor!

60 Healthy Breakfast IdeasStuck in a breakfast rut? Find over 60 healthy breakfast ideas below! With sweet, savory, easy & make-ahead options, we have something for everyone.

breakfast / vegetarian
Limoncello SpritzThis limoncello spritz recipe is easy to make with prosecco, limoncello, and club soda. This bright, bubbly Italian cocktail is my ideal summer drink!

31 Easy Plant-Based RecipesThese easy plant-based recipes will satisfy any craving! They include vibrant grain bowls, hearty veggie burgers, noodles, sushi, and more.

vegan / favorites
25 Easy Memorial Day DessertsCelebrate the start of summer with these Memorial Day desserts! Find no-bake treats, crowd-pleasing cookies and bars, fruit crisps, pies, and more.

31 Healthy Freezer MealsOn busy nights, these easy freezer meals will help you get a healthy dinner on the table without a lot of fuss. They include cozy soups, pastas, and more!

Cowboy CaviarThis cowboy caviar recipe is a delicious party dip! It's easy to make with black-eyed peas, fresh veggies and a zesty dressing. Great for making ahead!

summer / appetizers
52 Best Salad RecipesA big, bountiful salad is the best way to celebrate delicious seasonal produce! Here are 52 stunning salad recipes I love to make again and again.

summer / salads
Easy Coleslaw RecipeMeet my best coleslaw recipe! Made with colorful cabbage and a creamy homemade dressing, it's a perfect side dish for picnics and BBQs.

summer / side dishes
35+ Best Soup RecipesIf there's one thing I love about cold weather, it's soup! Read on to find over 35 easy soup recipes I'll be making all fall and winter long.

fall / winter
15 Fresh Strawberry RecipesThese fresh strawberry recipes are the best way to celebrate strawberry season! They include delicious desserts, refreshing drinks, salads, and more.

60 Healthy Meal Prep IdeasBusy week? These meal prep ideas are here to help! With tips and recipes for breakfast, lunch, and dinner, they make eating healthy, delicious meals easy.

Recipes / cooking basics
Rhubarb MuffinsThese rhubarb muffins are moist, tender, and bursting with tart, juicy summer rhubarb. I love them for breakfast or as a snack with coffee or tea!

How to Make Hard Boiled EggsLearn how to make hard boiled eggs perfectly every time! With this easy method, they'll be easy to peel and have vibrant yellow yolks.

cooking basics / vegetarian
Strawberry LemonadeThis strawberry lemonade recipe tastes like summer in a glass! It's sweet, tart, and easy to make with 4 fresh ingredients. My whole family loves it!

Roasted BroccoliThis oven roasted broccoli recipe is easy and versatile. The crisp, golden brown florets are delicious as a side dish or in all sorts of broccoli recipes!

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[IMG: Photograph of Jeanine Donofrio and Jack Mathews in their kitchen]
[H2] Hi, I'm Jeanine
I'm a New York Times bestselling cookbook author and the founder of Love & Lemons,
a trusted recipe resource for millions of readers. My passion is creating healthy,
fun, and delicious vegetarian recipes that celebrate seasonal ingredients and flavors.
Let's get cooking!
More about us...
[IMG: Search hundreds of recipes by category]
[IMG: Search hundreds of recipes by category]
As featured on
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[IMG: Refried beans recipe]
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[IMG: Jeanine Donofrio, creator of Love & Lemons and New York Times bestselling cookbook author]
Welcome to Love and Lemons! I’m Jeanine, a New York Times bestselling cookbook author and recipe developer.I created Love and Lemons in 2011 to celebrate how nourishing, fun, and delicious cooking with seasonal fruits and vegetables can be. I hope that the recipes here inspire you to try cooking a new vegetable, or try cooking a familiar vegetable in a new way. You’ll find a host of inventive vegetarian recipes for breakfast, lunch, and dinner, but I also want Love and Lemons to be a resource for you. We have guides to working with vegetables ranging from spaghetti squash to asparagus and tips for cooking plant-based basics like quinoa, rice, and lentils.And because I think healthy eating is all about balance, so you’ll find recipes for brownies, cakes, cookies, and more here too.
[H2] Frequently Asked Questions:
How do you develop your recipes?
The recipes on Love & Lemons reflect how I cook and eat in real life. Often, my inspiration comes from ingredients I find at the farmers market, dishes I cook regularly for my family, or travel. I test each one in my home kitchen with Phoebe, the Love & Lemons editor and recipe developer. Phoebe also cross-tests recipes in her kitchen to ensure that the recipes are easy to follow and reliable using different equipment (we find that ovens especially can vary quite a bit!). Each recipe goes through a final round of testing with an external recipe tester before we share it on the site.Do you have a cookbook?
Yes! I’ve written three cookbooks: The Love & Lemons Cookbook, Love & Lemons Every Day, and Love & Lemons: Simple Feel Good (a New York Times bestseller!) Learn more about them on our cookbook page.Do I have to be vegetarian to enjoy the recipes?
Nope! My meat-eating husband Jack is my #1 taste tester, and he gives each recipe his stamp of approval before I share it. In addition, many of my friends, family, and recipe testers are not vegetarian, and they all try these recipes. Everything you see here is 100% omnivore-approved! When you’re cooking with good-quality seasonal ingredients, the results are going to taste great, whether you’re vegetarian or not.There are so many recipes on your site! Where do I start?
First, sign up for our email list. Our best recipes (and no spam!) will go straight to your inbox. Otherwise, start by checking out our favorite dinner recipes, breakfast ideas, salads, and soups!Are you on social media?
You betcha! Follow along on Instagram, Facebook, or Pinterest.
[H2] The Team
[IMG: Jeanine Donofrio]
Jeanine Donofrio, Creator & Recipe Developer
Jeanine Donofrio is a New York Times bestselling author and the creator of Love & Lemons, the blog and inspiration behind her first three cookbooks, Simple Feel Good Food, Love & Lemons Every Day, and The Love & Lemons Cookbook, which Bon Appétit hailed as “the most beautiful cookbook we’ve ever seen.” Her passion is creating healthy, fun, and delicious recipes that celebrate seasonal ingredients and flavors. Jeanine has been featured in The Washington Post, People, and Oprah, among others, and has developed recipes for brands including Whole Foods, KitchenAid, and Le Creuset. She lives in Austin, Texas with her husband, Jack, and their son, Oliver.
[IMG: Phoebe Moore]
Phoebe Moore, Managing Editor & Recipe Developer
@phoebeelmoore
Phoebe Moore is the Managing Editor and Recipe Developer for Love & Lemons. She joined the Love & Lemons team in 2018 and has since co-authored the New York Times bestselling cookbook Love & Lemons: Simple Feel Good Food and served as a food styling assistant and recipe tester for Love & Lemons Every Day. Phoebe also tests all our blog recipes and carefully edits them to ensure that they are easy for cooks of all levels to follow. In her spare time, she volunteers with her neighborhood food pantry and community kitchen in Chicago, Illinois.
[IMG: Sophia Simota]
Sophia Simota, Social Media Manager
@kilnandkitchen
Sophia Simota is the Social Media Manager for Love & Lemons. Her love for cooking stems from long days in the kitchen making traditional Filipino food with her mom, and long nights on the couch binge watching the latest Food Network special. Driven by her fascination for all things food and her passion for storytelling, Sophia keeps her finger on the pulse of the social space in order to create engaging content for Love and Lemons’ slice of the internet.A food blog with fresh, zesty recipes.
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[H2] Welcome to Love & Lemons!
I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer.
I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.
More about us...
[IMG: Love and Lemons Pop of Flavor - Preorder]

Spaghetti squash is such a fun, underrated vegetable! Here is my favorite way to cook it, along with a few tips and recipes.
Jeanine Donofrio
Phoebe MooreUpdated Nov 11, 2025
Jump to recipe
[IMG: How to Cook Spaghetti Squash]
I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.
[H2] How to Cook Spaghetti Squash
First thing’s first: place the squash on a cutting board and use a sharp knife to cut it in half lengthwise.
[H2] Recipe Tip
If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half.
Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes to make it easier to cut.
Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.Then, cut the squash in half and proceed with the recipe!
[IMG: seasoning the spaghetti squash on a baking sheet]
After you slice the squash in half, use a spoon to scoop out the seeds.Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do.
[IMG: hands poking holes in the spaghetti squash]
Then, place the squash halves cut side down on a baking sheet. Poke a few holes in the skin of the squash with a fork, and pop it in a pre-heated 400°F oven.
[IMG: spaghetti squash cooked on a baking sheet]
A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly.
[IMG: Hands fluffing spaghetti squash with a fork]
Once it’s roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.That’s it! Season it with more salt and pepper and serve it as a simple veggie side dish.
[H2] More Spaghetti Squash Recipes
You can also use the cooked squash in your favorite spaghetti squash recipes. Here are two of mine (pictured below):
Spaghetti Squash with Chickpeas and Kale
Lemon Pesto Spaghetti Squash
[IMG: How to Cook Spaghetti Squash]
Want more winter squash recipes? Try my roasted butternut squash or roasted acorn squash next.
[H2] How to Cook Spaghetti Squash
rate this recipe:4.96 from 516 votesPrep Time: 5 minutes minsCook Time: 35 minutes minsTotal Time: 40 minutes minsServes 2 to 4Save Recipe
Print RecipeThis is my go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes. The exact timing will vary depending on the heat of your oven and the size of your squash.
[H3] Ingredients
1 spaghetti squashextra-virgin olive oilsea salt and freshly ground black pepperCook ModePrevent your screen from going dark
[H3] Instructions
Preheat the oven to 400°F.Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
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725 comments
4.96 from 516 votes (276 ratings without comment)
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Great, thanks
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My go to recipe!
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I used my pumpkin carving tools to cut a concrete hard spaghetti squash and scoop out the seeds. Perfect tool
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Thanks for the softening up to cut tip. I’ve struggled for years with that.
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I’m glad it was helpful!
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I love the pre-cook tip! If you slice it in circles after that the strands will be longer bc the way they form is around the long axis of the squash vs when you cut it in half you slice through the strands.
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Ohhhhhh my gawd!!I’m obsessed. Your tips have made it a million times better. Thank you kindly!
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Love it.
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So glad you loved the recipe!
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like everyone else, this recipe is perfect. Treated it like regular spaghetti. Topped with sauce, parmesan, pepper flakes and olive oil. Ate it right out of the shell
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So glad you loved it, Brian!
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Thanks, this was so easy and worked perfectly! I tossed the finished product with a few pats of butter in a bowl before serving as a side with our dinner. Clean, simple and delicious.
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I’m so glad you loved it!
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OMG, I used the recipe for butternut squash and it came out perfect! The less oil suggestion is top tier, and with just salt and pepper the flavor was great. I cooked it at 400 degrees for 25 minutes, and it was fork tender but still had firmness. Thanks for sharing the recipe and the tips!
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This is the best method for cooking spaghetti squash! I like to add in some broccoli and grilled chicken after cooking (along with a drizzle of olive oil, a sprinkling of Parmesan cheese, and some garlic salt, of course!)
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I’m so glad it’s worked out well for you!
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I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer.
I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.
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