Garlic & Goat Cheese Spaghetti Squash

January 25, 2013


This creamy, garlicky spaghetti squash may not taste anything like actual spaghetti. But after you’ve had some, I doubt you’ll miss the original. The mild goat cheese adds creaminess while the acidity of the lemon nicely cuts through the garlic and olive oil. This delicious spaghetti squash is a great sidekick to any main, but it plays especially well with meatza, for the classic pizza and pasta pairing.



  • 8-10 garlic cloves, minced
  • 1/2 bunch parsley, chopped
  • 3 Tbsp butter
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • juice of one lemon
  • goat cheese (approx. 11 0unces – 1 large log or 2 small ones)
  • 1 large spaghetti squash


1) Preheat oven to 375 degrees.

2) Pierce the entire squash several times with a fork to create small holes all over (helps release steam while baking).

3) Place the squash on a baking sheet and bake whole for 1 hour (for a large squash).

4) While squash is baking, heat a pan over medium high heat and add butter.

5) Once butter has melted, turn down the heat to low and add the garlic. Sautee for approximately 10 minutes.

6) Add the parsley, olive oil, and salt and pepper and heat for another 3 minutes.

8) Take pan off heat and set aside.

9) Once the squash has finished baking, remove it from the oven and cut it in half lengthwise.

10) Scoop out all seeds with a large spoon – either reserve for roasting or discard.

11) Use a fork to scrape the inside of the squash, creating strands of “spaghetti.”.

12) Leave the spaghetti strands inside the squash (alternatively, you could scoop them all out and place them in a baking dish).

13) Pour the butter and garlic sauce over each half of the spaghetti squash (or over your baking dish).

10) Pour the lemon juice over the two halves, and crumble the goat cheese over top. Stir the spaghetti strands just to combine.

11) Return the squash to the oven and broil for 5 minutes, or until the goat cheese softens.

12) Serve.


Leave a Comment


{ 33 comments… read them below or add one }

[email protected] of Pace January 25, 2013 at 5:21 AM

That looks incredible! You could also add chicken :)


[email protected] January 25, 2013 at 7:39 PM

Great idea, especially if you want to use it as a main instead of a side!


RoseAnne | The Health Wish January 27, 2013 at 2:39 PM

Sounds delicious – this will be on my “must try” list. :)


[email protected] January 28, 2013 at 9:45 PM

Awesome, I hope you enjoy it!


Sara January 28, 2013 at 5:21 PM

Great recipe! I made this last night with 1 small spaghetti squash and used 1/3 of the ingredients listed above – turned out super yummy. Only thing is that after broiling, it was still too watery. I broiled for 10 minutes in a large glass dish so the squash was on a thin layer.

Did you find yours turned out a bit soggy? I want to try again, but after getting the strands out, straining out some of the water with a cheese cloth.


[email protected] January 28, 2013 at 9:43 PM

I’m assuming that it was the water that was the problem and that it wasn’t too much olive oil for the smaller squash? I didn’t have any problems with the squash being watery. The only suggestion I can think of is to make sure that when you puncture the holes, the fork goes all the way through to the center so that steam can get out. Also, I’m wondering if it helped that I broiled it in the squash shell rather than a glass dish in that perhaps the shell absorbed any excess moisture. But I think that would play a lesser role since you did say that your squash was in a thin layer, meaning it’d have a chance to dry out.


Sara January 29, 2013 at 9:01 AM

I definitely skimped on the olive oil, just used like 4 tablespoons.

Thanks again for the recipe and p.s. great blog! Love getting restaurant inspiration from a fellow vancouverite paleo foodie :)

Anita January 28, 2013 at 8:55 PM

Looks fantastic but the goat cheese takes it out of a Whole30 menu


[email protected] January 28, 2013 at 9:40 PM

You could make it without the goat cheese. The goat cheese adds the creaminess and that nice goaty flavour. But the combination of garlic, olive oil, and lemon work quite well on their own.


Lauren February 1, 2013 at 8:08 AM

This looks delicious! I am a fiend for both spaghetti squash and goat cheese, so this is right up my alley!


[email protected] February 1, 2013 at 7:08 PM

Awesome, hope it lives up to your expectations!


JMR February 1, 2013 at 11:45 AM

I just made this and it is delicious. Wonderful flavors! I have to admit, I wasn’t as generous with the ingredients as you were, using less olive oil and half the goat cheese. But it still turned out extremely well. Thank you.


[email protected] February 1, 2013 at 7:08 PM

I’m glad you adjusted the ingredients to your liking – I’ll admit that my preferred version is a tad “bold”. I’m happy you enjoyed it :)


Tammy February 10, 2013 at 3:52 PM

First time I’ve tried spaghetti squash and this was awesome. I also added some Basil to mine for a little extra flavor.


[email protected] February 11, 2013 at 3:24 PM

Great addition, glad you liked it!


Emma February 15, 2013 at 5:35 PM

I made this for supper tonight and it was fantastic. I wasn’t sure how much a “large” squash would weigh; I guess and used two 2-lb-ish squashes and about 225g of goat cheese, and ratios of the other ingredients were great as is! Thanks for this scrumptious recipe. Will definitely be making it again!


[email protected] February 16, 2013 at 9:09 AM

Thankfully it’s a pretty forgiving recipe in terms of ratios (especially in terms of the goat cheese) – I’m glad it turned out well for you! :)


Beverly February 16, 2013 at 9:03 AM

We made a riff on this last week, but I was a little lazier than you. I poured garlic butter over the strandes and mixed herbed goat cheese straight in. Goat cheese+spaghetti squash is wonderful– the sweetness of the squash perfectly counters the tanginess of the goat cheese. Thanks so much for the inspiration!


[email protected] February 16, 2013 at 9:10 AM

You’re welcome – I’m glad you enjoyed it!


Robin S February 19, 2013 at 10:04 PM

Thanks for the great recipe! It was definitely a hit!


[email protected] February 26, 2013 at 9:41 PM

Awesome, glad to hear it!


robyn July 28, 2013 at 6:41 PM

We just made this tonight! (Sort of.) I even didn’t see the 3/4 olive oil on the list, cut the goat cheese to 4 oz, and substituted fresh thyme for parsley since I have a thyme plant in my window. It was delicious, though still very rich from the cheese. Great idea, thanks!


[email protected] July 28, 2013 at 9:50 PM

Glad you like it, thanks for commenting!


JLGrabowski August 4, 2013 at 2:35 PM

How many servings does this make?


[email protected] August 6, 2013 at 11:16 AM

Depends on the size of your squash and if you’re eating it as a side or a main. As a side, I’d say typically at least 6-8 servings if it’s a large squash.


Brandon August 26, 2013 at 7:16 PM

Great recipe. It’s especially good if you add in halved grape tomatoes. I plan on adding some spinach next time as well. Pairs excellently with some Italian sausage.


[email protected] August 27, 2013 at 6:08 PM

The Italian sausage especially sounds awesome! Thanks :)


Jen September 24, 2013 at 10:34 AM

I cannot wait to make this tonight, I can almost taste this already. Thank you!


[email protected] September 24, 2013 at 9:25 PM

That’s great, hope you enjoy it! :)


Keith January 7, 2014 at 6:14 PM

To save time on cooking the squash cut it in half, scoop out all the seeds and bake it cut side down on a cookie sheet. Cuts time in about half.


[email protected] January 8, 2014 at 9:47 PM

Thanks for sharing that tip! I’ve actually been doing the same myself lately, and it also makes it easier to check if the squash is done.


Jackie April 16, 2014 at 8:56 PM

I found this recipe via Pinterest. It is absolutely amazing! My 9 year old son had seconds!! Thank you for sharing!


[email protected] January 29, 2013 at 7:42 PM

You’re welcome! And thanks for your comment :)


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