Go Back
+ servings
Spaghetti squash with arugula topped with lemon zest in a white bowl with wooden forks and fresh lemons in the background.
Print Recipe
5 from 9 votes

Spaghetti Squash with Goat Cheese and Arugula

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dishes
Cuisine: American
Servings: 4
Calories: 250kcal
Author: Sharon Rhodes


  • 1 spaghetti squash
  • ½ lemon, zested and juiced
  • 3 tbsp olive oil, extra virgin
  • ½ 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 ¼ 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 ¼ cup of goat cheese over the top and sprinkle with lemon zest.


Calories: 250kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 149mg | Potassium: 334mg | Fiber: 4g | Sugar: 7g | Vitamin A: 940IU | Vitamin C: 14.4mg | Calcium: 123mg | Iron: 1.6mg