1-First Step: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. This preparation is essential for roasting the squash evenly, which brings out its natural sweetness and creates those perfect strands.

2-Second Step: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until the flesh is tender and easily pierced with a fork. Meanwhile, drizzle the cauliflower with olive oil, season with sea salt and freshly ground black pepper, and roast it too until the edges are golden, about 25 minutes.

3-Third Step: While the squash roasts, make the pesto and set it aside. Once everything is ready, place the 2 cups of baby spinach in a large bowl. Use a fork to scrape the roasted spaghetti squash into strands, then add the juice of half a small lemon and season with sea salt and freshly ground black pepper.

4-Fourth Step: Gently toss everything to wilt the spinach with the warmth from the squash. Add the 2 cups of roasted cauliflower, 2 tablespoons of pine nuts, 1/4 cup of chopped fresh herbs, and a dollop of pesto. Optionally, toss it all together to coat with the pesto for that full flavor.

5-Final Step: Serve warm with lemon wedges, extra pesto, and Parmesan cheese if desired. This method not only keeps things simple but also ensures you get a dish full of zesty lemon pesto spaghetti squash with fresh herbs. For ideas on adding more veggies, check out our zucchini corn chowder recipe for inspiration.