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
- 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
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: 316kcalCarbohydrates: 34gProtein: 10gFat: 17gSaturated Fat: 6gCholesterol: 18mgSodium: 192mgPotassium: 545mgFiber: 7gSugar: 14gVitamin A: 908IUVitamin C: 12mgCalcium: 156mgIron: 2mg