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.