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    Home > Blog > Seasonal > Spaghetti Squash with a Goat Cheese and Garlic Sauce

    Spaghetti Squash with a Goat Cheese and Garlic Sauce

    by Jenny Park · Published: Jul 27, 2016 · Modified: Oct 29, 2020

    Jump to Recipe
    Plates of spaghetti quash with goat cheese and garlic sauce and a fork.


    Spaghetti quash, whole and cut in half.
    A close up of spaghetti quash with a fork "fluffing" the spaghetti.

    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

    Here are some other spaghetti squash recipes you might enjoy:

    • Spaghetti Squash and Broccoli Alfredo
    • Creamy Vegan Spaghetti Squash Bake
    • Vegan Baked Spaghetti Squash with Pumpkin and Green Onion
    Plates of spaghetti quash with goat cheese and garlic sauce and forks.

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    Plates of spaghetti quash with goat cheese and garlic sauce and a fork.

    Spaghetti Squash with a Goat Cheese and Garlic Sauce

    5 from 7 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 5 minutes mins
    Cook Time: 1 hour hr 5 minutes mins
    Total Time: 1 hour hr 10 minutes mins
    Servings: 4

      INGREDIENTS  

    • 2 medium spaghetti squash
    • 2 tablespoons extra virgin olive oil or grapeseed oil
    • 2 garlic cloves, thinly sliced
    • ¼ cup dry white wine
    • ½ cup chicken or vegetable stock
    • 4 ounces goat cheese, crumbled
    • 1 ½ teaspoon minced thyme
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Place squash onto a baking sheet and roast for about 1 hour or until squash becomes fork tender.
    • 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.
    • Place a skillet over medium heat and add oil. Saute garlic for 2 to 3 minutes.
    • Deglaze the skillet with wine and cook until almost all the liquid has evaporated.
    • Stir in stock and bring to a boil. Stir in goat cheese and thyme until mixture is smooth. Lightly season with salt and pepper.
    • 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.
    Calories: 316kcal Carbohydrates: 34g Protein: 10g Fat: 17g Saturated Fat: 6g Cholesterol: 18mg Sodium: 192mg Potassium: 545mg Fiber: 7g Sugar: 14g Vitamin A: 908IU Vitamin C: 12mg Calcium: 156mg Iron: 2mg
    CUISINE: American
    KEYWORD: spaghetti squash
    COURSE: dinner, lunch

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    July 27, 2016 / 18 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Sweet Corn Risotto with Cajun Shrimp
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    July 27, 2016 / 18 Comments

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    1. Anna

      October 19, 2021 at 10:23 am

      5 stars
      This is excellent and simple! It ended up being very rich so I served it over steamed broccoli. I used 3oz truffle goat cheese, and veggie better than bouillon mixed with whole milk instead of a stock. I added rosemary, sage, and a dash of Worcester to the sauce. Truly luxurious and something I would certainly make for guests.

      Reply
    2. Christine

      October 07, 2021 at 6:12 am

      5 stars
      This recipe was awesome! I added sweet onion and honey crisp apples to the garlic base – so good!

      Reply
      • Jenny Park

        October 07, 2021 at 5:48 pm

        Omg, the apple addition sounds so good!

        Reply
    3. Lisa Masi

      October 27, 2020 at 8:13 pm

      5 stars
      It was delicious!!!
      I tossed in a handful of fresh chopped pistachios. Yumm! We couldn’t stop eating it.

      Reply
    4. Betty Key

      March 09, 2020 at 12:44 pm

      this looks great…where are the carbs coming from? It doesn’t look like a carb loaded recipe to me

      Reply
    5. Julie

      August 07, 2016 at 1:41 pm

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

      Reply
    6. Niki

      July 29, 2016 at 7:03 am

      What is a good dry white wine to use?

      Reply
      • Jenny Park

        July 30, 2016 at 7:32 pm

        An inexpensive Pinot Grigio would be nice for this dish :)

        Reply
    7. Thomas

      July 27, 2016 at 7:42 pm

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

      Reply
    8. Kate

      April 02, 2015 at 8:51 am

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

      Reply
    9. Sarah @ SnixyKitchen

      March 17, 2015 at 11:09 pm

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

      Reply
    10. Sebia

      March 17, 2015 at 8:48 am

      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!

      Reply
    11. Kelsey M

      March 16, 2015 at 6:39 pm

      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!

      -Kelsey

      Reply
    12. dc

      March 16, 2015 at 4:16 am

      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!

      Reply
    13. Snappystreet

      March 15, 2015 at 10:39 pm

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

      DELICIOUS!

      Reply
    14. Michelle--Grocery Gypsy

      March 15, 2015 at 6:04 pm

      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.

      Reply
    15. Sebia

      March 15, 2015 at 9:24 am

      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.

      Reply
    16. Kelly

      March 15, 2015 at 8:35 am

      This looks delicious! Thanks for sharing!

      Reply

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