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
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Spaghetti Squash with a Goat Cheese and Garlic Sauce
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.
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It was delicious!!!
I tossed in a handful of fresh chopped pistachios. Yumm! We couldn’t stop eating it.
this looks great…where are the carbs coming from? It doesn’t look like a carb loaded recipe to me
This looks delicious! Can’t wait to try it.
What is a good dry white wine to use?
An inexpensive Pinot Grigio would be nice for this dish :)
I love its color so much. Sophisticated. Say thank to your Mom for me. I’m in love with this recipe already.
I’m so glad I’m not the only one who’s not on the fake noodle bandwagon. This looks delicious!!
Garlic and goat cheese on stringy spaghetti squash? I need this in my life. Especially because of the ease-factor!
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!
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
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!
I agree! If I want pasta, I’m going to have it!
DELICIOUS!
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.
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.
This looks delicious! Thanks for sharing!