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.
- 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