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
- arugula
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.
Done.
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.
Win!
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!
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.
- 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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I just said to my husband….we have to spaghetti squashes to use….so this is the perfect recipe for one of them. I have all the ingredients I need…and it is the MOST fun squash to cook too.
Spaghetti squash is such an excellent grain-free base for so many delicious things. I love the goat cheese and arugula in this and think its perfectly complimented by a bit of lemon. Simple flavors are sometimes the best and this one looks absolutely fantastic!
Love spaghetti squash and goat cheese so I know this is a winner for me! It always amazes me how ‘spaghetti-like’ it gets. Great low carb option for sure 🙂
I love spaghetti squash and I love all the flavors you have going on. The mixture of goat cheese and arugula mixed with the spaghetti squash sounds perfect and delicious!
Wow, I am absolutely loving this!! And I definitely approve of the goat’s cheese (:
We love spaghetti squash — it is such a versatile vegetable. We’ve been trying to watch our carbs and still enjoy our favorite pasta dishes. This recipe sounds just like what we want tonight. And goat cheese is amazing!!
I was just thinking ‘wish we get spaghetti squash in my part of the word’. I love how gorgeous spaghetti squash looks and all the recipes are so delicious! This is one of the most fun vegetables to cook
I know that spaghetti squash is so popular but I’ve never tried it before… Yours look amazing and I definitely will give it a try!)
Ooooh I bet the goat cheese makes that sauce SO creamy and delicious! Plus the tangy flavor that it adds – this looks like SUCH a great, simple sauce for the spaghetti squash!
Such a simple and delicious side dish or even a meal. I love this recipe and how easy it is.
This looks so delicious and simple! Perfect for a busy weeknight dinner. Can’t wait to try it!
That sounds just right! I enjoy spaghetti squash for itself, and dislike drowning it in heavy pasta sauces – but this is light and flavorful without being overwhelming! How lovely.