Creamy and slightly peppery, this Spaghetti Squash with Goat Cheese and Arugula is a healthier option for pasta night. A little lemon juice adds tart flavour to the light, tangy sauce.
This recipe for spaghetti squash with goat cheese and arugula lets you have your cake and eat it too! Or in this case, have your pasta and eat it too. 😉 Using Spaghetti Squash as an alternative to wheat pasta is a fabulous way to sneak more veggies into your meal! This light and delicious dish is great as a side or as a vegetarian option.
Why Choose Spaghetti Squash?
Besides being low calorie, which is always a good thing, Spaghetti Squash is packed with awesome nutrition.
It contains Vitamin A which promotes eye health and protects skin from cellular damage. Spaghetti Squash is ideal for expectant moms! This folate rich vegetable is an excellent supporter of new cell formation and development … translation … ten fingers and ten toes!! 🙂
Another reason is that the flavour of spaghetti squash, similar to pasta, really takes on the flavour of your sauce/toppings. You can spice it up Mexican style or get all creamy Alfredo. You decide!
How to Make Spaghetti Squash with Goat Cheese and Arugula – Step by Step
First thing to do is get your squash going. I like to roast it in the oven. You’re probably asking yourself how long you should roast your spaghetti squash in the oven and how do I make it look like spaghetti? Learn how –> here!
While that is happening, you can make your sauce. This sauce, my friends. THIS sauce. 🙂 It’s easy peasy lemon squeezy. Literally fresh lemon juice is one of the only FOUR ingredients that this sauce requires. How awesome is that?! Here’s what we’re looking at ingedient wise:
- goat cheese
- lemon juice
- olive oil
That’s it! SIMPLE ingredients! Oh, and some hot water, but does that even count?
Mix together the goat cheese with fresh lemon juice, add the arugula and wilt it down with a bit of boiling water.
See. I told you it was easy.
What do you Serve with this dish?
Once the squash is roasted and shredded, portion it out and toss in your sauce.
You may want to add some protein like chicken or turkey or even lentils or chickpeas. I like to send the man of the house out for a rotisserie chicken and I whip this dish up in the meantime. It tastes FANTASTIC with a nice roasted breast. I’ll sneak in some more crumbled goat cheese, while I’m at it.
Top things off with a fresh tossed salad (this homemade classic balsamic dressing is my fave) and you have an impressive meal with a meager amount of effort.
I hope you found this blog post and these SIMPLE step-by-step instructions helpful! If you’ve tried this or any other recipe on the blog, then don’t forget to rate the recipe and let me know how it turned out in the comments below! I love hearing from you! You can also sign up for my newsletter and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I’m creating!
Spaghetti Squash with Goat Cheese and Arugula
- 1 spaghetti squash
- 1/2 lemon, zested and juiced
- 3 tbsp olive oil, extra virgin
- 1/2 cup soft goat cheese, divided
- 3 handfuls arugula
- salt and pepper to taste
- Roast spaghetti squash. Use these instructions
- Meanwhile, in a large bowl, stir together the oil, lemon juice, sprinkle of sea salt and lots of fresh pepper. Add in 1/4 cup of the goat cheese, stir then add in the arugula.
- Spoon 2-3 tablespoons boiling water over the greens and stir again.
- Add the roasted and shredded spaghetti squash to the bowl with the sauce and arugula and toss well.
- Crumble the remaining 1/4 cup of goat cheese over the top and sprinkle with lemon zest.
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