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Even though its been crazy hot out lately I’ve been having major pasta cravings. Although I’m very anti pretending vegetables are noodles (aka “zoodles”), I’m still down with spaghetti squash because it’s delicious. I still refuse to try and convince myself I’m eating real pasta, but this Spaghetti Squash with Goat Cheese and Garlic Sauce will get the trick done on occasions like this. The goat cheese and garlic cream sauce also take this dish to next level status. It’s super simple, but extra creamy and flavorful.

If you’re having a mild or major pasta craving, but the idea of eating a big bowl of steaming, hot pasta in 100+ degrees doesn’t sound completely appealing, you should try this alternative out. It’ll hit the spot without giving you a ‘carby potbelly’ for the rest of the day. That’s a win-win if you ask me. Enjoy! xx, Jenny

squash spaghetti_squash_recipe spaghetti_squash_dinner Truth be told, I’m not really into “faux” noodles or pasta. Tofu Shirataki? No thanks. Zucchini noodles? Nah. They just don’t do anything for my “pasta/noodles cravings. I LOVE tofu and zucchini..just not as in the form mentioned above. Spaghetti Squash on the other hand, I can get on board with. I’m not sure why. Maybe because it’s naturally stringy and in my weird mind that makes it okay?! I really can’t explain it.

Anyway, one of my favorite ways to eat spaghetti squash is with this super simple goat cheese and garlic sauce. This sauce is so tasty and takes but minutes to whip up. I love the tart goat cheese up against the sweet spaghetti squash. Delicious. I love this sauce so much that I’ll use it on lots of stuff aside from spaghetti squash. I like drizzling it on steaks as well as tossing a couple tablespoons of it together with roasted root vegetables.

This recipe holds quite well and makes for great leftovers. You can also roast and scrape the squash ahead of time and store it in the refrigerator, in an airtight container, for up to 2 days. Enjoy! xx, Jenny

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Spaghetti Squash with a Goat Cheese and Garlic Sauce
Serves 4

2 medium spaghetti squash
2 tablespoons extra virgin olive oil (or grapeseed oil)
2 garlic cloves, thinly sliced
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
4 ounces goat cheese, crumbled
1 1/2 teaspoon minced thyme
salt and pepper to taste

1. Preheat oven to 375˚F.
2. Place squash onto a baking sheet and roast for about 1 hour or until squash becomes fork tender.
3. Allow squash to cool for about 15 minutes, before slicing in half and scraping the flesh out with a fork. Place squash innards in a mixing bowl, lightly season with salt and pepper and set aside.
4. Place a skillet over medium heat and add oil. Saute garlic for 2 to 3 minutes.
5. Deglaze the skillet with wine and cook until almost all the liquid has evaporated.
6. Stir in stock and bring to a boil. Stir in goat cheese and thyme until mixture is smooth. Lightly season with salt and pepper.
7. Add spaghetti squash and toss together with the goat cheese and garlic sauce. Adjust seasonings and finish with a little more fresh thyme, if desired. Serve.

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  3. Kelly Not Specified Not Specified

    This looks delicious! Thanks for sharing!

  4. Sebia Not Specified Not Specified

    This looks amazing! I love spaghetti squash and roast it like you. I usually use Harissa and “Moroccan” flavors but definitely want to try your version.

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  6. Michelle--Grocery Gypsy Not Specified Not Specified

    This looks really good! Last time I tried to feed spaghetti squash to my dear fiance it didn’t go over so well…maybe this would change his mind.

  7. Snappystreet Not Specified Not Specified

    I agree! If I want pasta, I’m going to have it!


  8. dc Not Specified Not Specified

    Yeah…can’t quite do that tofu shirataki thing. Love spaghetti squash tho’ and my eldest son would kill for it with goat cheese! Yum!! Thanks for sharing!

  9. Kelsey M Not Specified Not Specified

    I love that you are actually using spaghetti squash for what it is rather than as a replacement for noodles. It may be because I’m a goat cheese addict but it looks like the perfect combination for an amazingly delicious dish!


  10. Sebia Not Specified Not Specified

    I made the spaghetti squash dish last night. It was wonderful. I served it with veal liver sauteed with leeks, shallots, white wine and fresh sage. Thanks for the inspiration and recipe!

  11. Sarah @ SnixyKitchen Not Specified Not Specified

    Garlic and goat cheese on stringy spaghetti squash? I need this in my life. Especially because of the ease-factor!

  12. Kate Not Specified Not Specified

    I’m so glad I’m not the only one who’s not on the fake noodle bandwagon. This looks delicious!!

  13. Thomas Not Specified Not Specified

    I love its color so much. Sophisticated. Say thank to your Mom for me. I’m in love with this recipe already.

  14. Niki Not Specified Not Specified

    What is a good dry white wine to use?

  15. Julie Not Specified Not Specified

    This looks delicious! Can’t wait to try it.

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