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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

Teri & Jenny
5 from 5 votes
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course dinner, lunch
Cuisine American
Servings 4
Calories 316 kcal


  • 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
Keyword spaghetti squash
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