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Main Dishes

Creamy Spaghetti Squash with Tomato & Goat Cheese

TIME

1 h 15 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

310 kcal

CARBS

20.8 g

PROTEIN

12 g

FAT

21.5 g

Z Creamy Spaghetti Squash with Tomato & Goat Cheese

About this recipe

Spaghetti squash belongs to Cucurbita pepo, a species with roots in the ancient agriculture of the Americas: archaeological evidence traces its domestication in Mexico back about 10,000 years. This recipe pairs its delicate strands with roasted tomatoes, tangy goat cheese, garlic, and basil for a creamy vegetable dish.

WHY YOU’LL LOVE IT

Roasted tomatoes and tangy goat cheese create a creamy sauce without added cream. Six cloves of garlic, oregano, and fresh basil bring bold, aromatic flavor. The squash and sauce roast at the same time, keeping hands-on preparation simple.

Ingredients

  • About 6½ cups cooked spaghetti squash strands (1 kg / 2 lb 3 oz); buy approximately 2 spaghetti squash weighing 2.5–3 kg / 5½–6½ lb total
  • 2 cups cherry tomatoes (about 300 g / 10½ oz)
  • 7 oz soft goat cheese (200 g)
  • 6 garlic cloves, minced (about 18 g)
  • 3 tbsp extra-virgin olive oil (45 ml)
  • 1 tsp dried oregano (about 1 g)
  • ½ cup loosely packed fresh basil leaves, chopped (about 10 g)

Preparation

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on the baking sheet.
  3. Place the goat cheese in the center of a separate baking dish. Arrange the cherry tomatoes and minced garlic around it. Drizzle with all 3 tablespoons of olive oil and sprinkle with the oregano, gently stirring the tomatoes and garlic to coat.
  4. Place both dishes in the oven. Roast the squash for 40–60 minutes, depending on its size, until the flesh is tender and separates easily into strands. Bake the tomatoes and cheese for 35–45 minutes, until the tomatoes burst and the cheese is soft. Remove each dish when ready.
  5. Let the squash cool just enough to handle. Scrape the flesh with a fork to release the strands. Drain any liquid that collects, then weigh out 1 kg of cooked strands for this recipe. Reserve any extra for another meal.
  6. Mash the roasted tomatoes and goat cheese together with a fork, incorporating the garlic, oil, and all the juices in the baking dish. Stir vigorously until the sauce is creamy.
  7. If the squash or sauce has cooled, warm it before adding the basil. Remove from the heat, stir the freshly chopped basil into the hot sauce, and immediately toss with the warm squash strands until evenly coated.
  8. Divide evenly among 4 plates and serve immediately.

Tips

Use soft, fresh goat cheese rather than aged goat cheese so it blends smoothly into the sauce.
Check the squash early and stop roasting when the strands are tender but still hold their shape.
Drain excess liquid from the squash before weighing it to keep the sauce creamy rather than watery.
Keep the minced garlic coated with oil and nestled among the tomatoes to help prevent scorching.
Add the basil at the end, off the heat, so the residual warmth releases its aroma without prolonged cooking.

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