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
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
Spaghetti Squash with a Goat Cheese and Garlic Sauce
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.