Lemon Butter Spaghetti Squash

1 spaghetti squash

2 Tbsp unsalted butter

1 Meyer lemon, juiced and zest freshly grated

1 garlic clove, finely minced

1/4 tsp freshly cracked black pepper

pinch of salt

2 Tbsp crumbled feta cheese

2 Tbsp sliced almonds, toasted 

2 Tbsp chopped fresh herbs, like parsley or basil 

1.  Preheat oven to 400 degrees.  Line a baking sheet with parchment or foil.

2.  Slice the spaghetti squash in half lengthwise, right down the center.  Scrape out the seeds and place it on a baking sheet.  Spritz or brush it with olive oil and sprinkle with salt and pepper.

3.  Roast the squash for 35-40 minutes, or until the strands easily scrape away from the sides.  

4.  Right before the squash is finished roasting, heat a skillet over medium-low heat and add the butter.  Once melted, stir in the garlic and cook for 30 seconds.  Stir in the lemon juice, zest and a sprinkle of salt and pepper.  Bring the mixture to a simmer then turn off the heat.

5.  Once the squash is all scraped from the skins, place it in a bowl or on a plate and gently toss with the lemon butter.  I kind of swirl it with my fork so most of the pieces get coated.  Sprinkle on the feta, almonds and herbs.  Serve immediately.