Spaghetti Squash with Garlic Herbed Butter + Lobster

This lobster recipe is so delicious, decadent, easy, and flavorful! Low carb and gluten free, this is a lightened up meal that doesn’t disappoint on flavor!

Prep: 15Cook: 40Total: 55


  • 1 medium spaghetti squash
  • 2 tablespoons coconut oil (for brushing)
  • 3/4 cup salted butter
  • 2 garlic cloves, minced
  • 2 tablespoons sage, chopped
  • 2 tablespoons basil, chopped
  • 2 pinches sea salt
  • 2 cups lump lobster meat


  1. Preheat oven to 350F.
  2. Cut the ends off the spaghetti squash and then cut it in half lengthwise.
  3. Scoop out the seeds and discard (or save for toasting?!).
  4. Brush the inside of the squash with coconut oil or your favorite oil.
  5. Line a baking pan with parchment paper and place the flat side of the spaghetti squash face down on the pan.
  6. Roast it for 30 minutes, then flip it so the flat side is up and roast for another 10 minutes. Roasting times may increase depending on the size of the squash.
  7. Once the spaghetti squash is done cooking, place the butter into a skillet over medium heat.
  8. Wait for it to melt then add the garlic, herbs, and sea salt.
  9. Once the butter sauce becomes regrant, fork the spaghetti squash out of the shell and add it to the skillet.
  10. Toss to coat the spaghetti squash.
  11. Finally, add lobster and toss everything to heat through, about 1 – 2 minutes.
  12. Then, remove immediately from heat so you don’t overcook the lobster.
  13. Place in the individual dishes and sprinkle with additional chopped herbs!


  • Per serving: Calories 968; Fat 80.8g (Sat 54.2g); Protein 38.3g; Carb 25.1g (net carb 20.6g); Fiber 4.5g; Sodium 2138mg

Nutrition Info:

  • Serving Size: 2
© The Toasted Pine Nut