Creamy and slightly peppery, this Baked Spaghetti Squash is mixed with with soft goat cheese and arugula and is a healthier option for pasta night. A little lemon juice adds a slight tart flavor to the light sauce and let me tell you...it's absolutely delicious!
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Baked Spaghetti Squash with Goat Cheese and Arugula: What To Know & Recipe Highlights
- Main or Side Dish?: BOTH! I love eating this as a side dish paired with just about any protein. Or, it can be eaten as main meal, as well! It's super light, so it's perfect for those days when you don't want to eat anything heavy.
- Nutrition - Spaghetti squash is so good...and it's low in calories and packed with nutrition like vitamin A. And, it's a folate rich vegetable. It's also a great alternative to wheat pasta and is a fabulous way to sneak more veggies into your meal!
- The Sauce: Similar to pasta, spaghetti squash really takes on the flavor of your sauce/toppings. 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?!
- Switch Out The Cheese: a good quality goat cheese works and tastes the best. It's my personal favorite, but you can also substitute it out and use feta cheese or cream cheese if you want.
- Prep Ahead of Time: If you want to get ahead of things, you can roast and shred the spaghetti squash ahead of time. It will stay good in the fridge for up to 2 days before using.
- Storage & Reheating: Store any leftovers in the fridge for 2-3 days. Reheat in a saucepan on the stove or in the oven so the goat cheese blends smoothly.
🛒 Ingredients You'll Need
- Spaghetti Squash - buy a fresh spaghetti squash and after baking it, use a fork and shred to make the "noodles" for the base of the recipe.
- Lemon - use fresh squeezed juice from a lemon to make the dressing
- Olive Oil - used to roast the squash and in the dressing.
- Goat Cheese - use a soft goat cheese (it blends with the other ingredients really well) to add a tangy and creamy texture to the dressing.
- Arugula - these tender, dark green leaves add a slight peppery flavor.
- Salt - I like to use a coarse salt, like sea salt or Himalayan salt to add more flavor and texture.
- Pepper - use a coarse pepper here for more flavor and texture instead of ground pepper.
👩🏼🍳 Scroll down to the recipe card below for all the details you’ll need to make this recipe!
🔪 Here's How You Make It
Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper. Then, cut the squash in half lengthwise, remove seeds. Place each half on the baking sheet and drizzle on some olive oil, salt, and pepper. Flip both halves of the squash cut-side down. Roast for 20–30 min until browned and tender. Remove it from the oven, flip, cool 5 min, then shred with a fork.
Step 2: While that is happening, you can make your sauce. Mix together the goat cheese with fresh lemon juice, add the arugula and wilt it down with a bit of boiling water.
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Step 3: Add the roasted and shredded spaghetti squash to the bowl with the sauce and arugula and toss well.
Step 4: Crumble the remaining ¼ cup of goat cheese over the top and sprinkle with lemon zest.
🙋🏼 Top Questions I Get Asked About This Recipe
You may want to add some protein like chicken (rotisserie chicken or these baked bone in chicken thighs pair extremely well) or some turkey breast. If you want to add plant protein, chickpeas, pine nuts, or lentils also taste really good!
To add even more flavor, try adding this homemade classic balsamic dressing. It's my favorite one to add!
Yes! You can microwave for 3 minutes before slicing to make cutting easier, then roast as usual.
🥦More Vegetable Recipes You Need To Try!
If you tried this baked spaghetti squash recipe or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Spaghetti Squash with Goat Cheese and Arugula
Equipment
- large mixing bowl
- baking dish
Ingredients
- 1 spaghetti squash
- ½ lemon, zested and juiced
- 3 tablespoon olive oil, extra virgin
- ½ cup soft goat cheese, divided
- 3 handfuls arugula
- ¼ teaspoon coarse salt, to taste
- ½ teaspoon coarse pepper, to taste
Instructions
- Roast spaghetti squash. Use these instructions
- Meanwhile, in a large bowl, stir together the 3 Tablespoons of oil, lemon juice from ½ of a lemon, a dash of sea salt and lots of fresh pepper. Add in ¼ cup of the crumbled goat cheese, stir, and then add in the arugula.
- Add 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 ¼ cup of goat cheese over the top and sprinkle with lemon zest.
- Serve immediately and enjoy!
Notes
- Easier Way To Cut Spaghetti Squash: To make the spaghetti squash easier to cut, you can microwave for 3 minutes before slicing to make cutting easier, then roast as usual.
- Switch Out The Cheese: a good quality goat cheese works and tastes the best. It's my personal favorite, but you can also substitute it out and use feta cheese or cream cheese if you want.
- Storage & Reheating: Store any leftovers in the fridge for 2-3 days. Reheat in a saucepan on the stove or in the oven so the goat cheese blends smoothly.
- Prep Ahead of Time: If you want to get ahead of things, you can roast and shred the spaghetti squash ahead of time. It will stay good in the fridge for up to 2 days before using.
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Enter your email to receive this recipe, along with weekly food inspiration!
Julia Croft
Can I use kite hill cream cheese alternative?
Amanda Mason
I haven't tried this recipe with that brand but I would think it should work well! Go for it! Let me know how it turns out!
Julia Croft
I followed your recipe it is really good I’ll try the other next time!
Amanda Mason
Nice! I'm so glad you liked it!!!
Anne Murphy
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.
Claire | The Simple, Sweet Life
This looks so delicious and simple! Perfect for a busy weeknight dinner. Can't wait to try it!