Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.

Wash and peel the purple zucchini or squash. Cut into small cubes.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the diced squash and cook for 8-10 minutes until tender.

Add cooked spaghetti to the skillet with squash. Toss to combine. Squeeze lemon juice over the mixture, season with salt and pepper, and stir in fresh basil leaves.