Go Back
–+ servings
Plates of spaghetti quash with goat cheese and garlic sauce and a fork.
Print Recipe
5 from 9 votes

Spaghetti Squash with a Goat Cheese and Garlic Sauce

Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Course: dinner, lunch
Cuisine: American
Servings: 4
Calories: 316kcal
Author: Teri & Jenny

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
US Customary - Metric

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.

Nutrition

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