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5.0 from 27 votes

Spaghetti Squash with a Goat Cheese and Garlic Sauce

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 316 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 2 medium spaghetti squash
  • 2 tablespoons extra virgin olive oil or grapeseed oil
  • 2 garlic cloves, thinly sliced
  • ¼ cup dry white wine
  • ½ cup chicken or vegetable stock
  • 4 ounces goat cheese, crumbled
  • 1 ½ teaspoon minced thyme
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F.
  2. Place squash onto a baking sheet and roast for about 1 hour or until squash becomes fork tender.
  3. Allow squash to cool for about 15 minutes, before slicing in half and scraping the flesh out with a fork. Place squash innards in a mixing bowl, lightly season with salt and pepper and set aside.
  4. Place a skillet over medium heat and add oil. Saute garlic for 2 to 3 minutes.
  5. Deglaze the skillet with wine and cook until almost all the liquid has evaporated.
  6. Stir in stock and bring to a boil. Stir in goat cheese and thyme until mixture is smooth. Lightly season with salt and pepper.
  7. Add spaghetti squash and toss together with the goat cheese and garlic sauce. Adjust seasonings and finish with a little more fresh thyme, if desired. Serve.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 34g (11%) Protein 10g (20%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 18mg (6%) Sodium 192mg (8%) Potassium 545mg (16%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 908IU (18%) Vitamin C 12mg (13%) Calcium 156mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 34g 11%
Protein 10g 20%
Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 18mg 6%
Sodium 192mg 8%
Potassium 545mg 12%
Fiber 7g 28%
Sugar 14g 28%
Vitamin A 908IU 18%
Vitamin C 12mg 13%
Calcium 156mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.