Tasty Spaghetti Squash with Goat Cheese

Here is my favorite spaghetti squash recipe, with roasted squash, creamy goat cheese, fresh tomatoes, basil, and baby spinach, all tossed together with a little olive oil and garlic powder.

This spaghetti squash with goat cheese is perfect for an easy weeknight dinner when you want something a bit lighter. I like to add sunflower seeds on top for extra crunch, and the whole thing comes together in under an hour.

What Kind of Spaghetti Squash Should I Use?

When picking out a spaghetti squash at the store, look for one that feels heavy for its size and has a firm, smooth rind without any soft spots or cracks. The color should be a pale yellow or cream color – if it’s still got green patches, it’s not quite ripe yet. Size-wise, a medium squash (around 3-4 pounds) is perfect for this recipe and will give you two good-sized servings. If you can only find a larger squash, don’t worry – you’ll just have extra strands to save for another meal or to bulk up this recipe with more toppings.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Spaghetti squash: This is the star of the show and really can’t be substituted if you want that signature stringy texture. However, if you’re in a pinch, you could use zucchini noodles or regular pasta, though the dish will taste quite different.
• Goat cheese: Not a fan of goat cheese’s tangy flavor? Try feta for a similar crumbly texture, or use ricotta for something milder and creamier. You could even go with shredded mozzarella if you prefer a melty cheese.
• Baby spinach: Regular spinach works fine – just chop it up a bit. You can also swap in arugula for a peppery kick, or use kale (remove the stems and chop it small).
• Grape tomatoes: Cherry tomatoes are basically the same thing. If you only have regular tomatoes, dice them up and drain some of the liquid so your dish doesn’t get watery.
• Fresh basil: Dried basil can work in a pinch – use about 2 teaspoons instead of the 2 tablespoons fresh. Fresh parsley or oregano are also nice alternatives.
• Sunflower seeds: Any nuts or seeds you have on hand will add that nice crunch – try pine nuts, chopped walnuts, almonds, or pumpkin seeds.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking spaghetti squash is undercooking it, which leaves you with crunchy, hard strands instead of tender, pasta-like threads – make sure to roast it until you can easily pierce the flesh with a fork and the strands pull away cleanly.

Overcooking is just as problematic though, turning your squash into mush, so start checking for doneness around the 35-minute mark if roasting at 400°F.

A common error is forgetting to scrape the squash with a fork in the right direction – always go from end to end following the natural grain to get those nice long strands, not across the squash.

To avoid a watery dish, let the cooked squash sit cut-side down on a plate for a few minutes after scraping to drain excess moisture, and don’t add the goat cheese until you’re ready to serve so it melts perfectly over the warm squash.

What to Serve With Spaghetti Squash?

This spaghetti squash makes a great light lunch on its own, but I love pairing it with grilled chicken or baked salmon for a more filling dinner. If you want to keep things vegetarian, a side of white beans tossed with lemon and herbs adds some protein and makes the meal more satisfying. You could also serve it alongside a simple arugula salad with a light vinaigrette, or add some crusty bread on the side if you’re extra hungry. For a cozy fall meal, roasted Brussels sprouts or roasted broccoli complement the creamy goat cheese really nicely.

Storage Instructions

Store: Keep your leftover spaghetti squash in an airtight container in the fridge for up to 4 days. I like to store the squash and toppings separately if possible, so the goat cheese stays creamy and the veggies don’t get too soggy.

Reheat: Warm it up in the microwave for about 1-2 minutes, or heat it in a skillet over medium heat with a tiny drizzle of olive oil. The squash might release a bit of water when reheating, so just drain any excess liquid before serving.

Make Ahead: You can roast the spaghetti squash a day or two ahead and keep it in the fridge. When you’re ready to eat, just scrape out the strands, warm them up, and add your fresh toppings. This makes weeknight dinners so much easier!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 290-340
• Protein: 8-10 g
• Fat: 18-22 g
• Carbohydrates: 28-35 g

Ingredients

• 1/4 cup grape tomatoes (halved)
• 2 tbsp onion (finely diced)
• 2 tbsp fresh basil (roughly chopped)
• 1 spaghetti squash (halved lengthwise)
• 1/4 tsp garlic powder
• sunflower seeds for garnish (optional but recommended)
• 2 tsp olive oil (I use extra virgin)
• 2 oz goat cheese (crumbled, room temperature)
• 1/4 cup baby spinach

Step 1: Prepare the Squash and Preheat Oven

• 1 spaghetti squash

Preheat your oven to 400°F (200°C).

Carefully halve the spaghetti squash lengthwise.

On a baking sheet, place the squash halves cut-side up.

I like to drizzle a tiny bit of olive oil and a pinch of salt and pepper directly into the squash cavity before starting, as it helps tenderize the flesh and enhance its natural sweetness during roasting.

Step 2: Assemble the Filling and Season

• 1/4 cup baby spinach
• 1/4 cup grape tomatoes
• 2 tbsp onion
• 2 tbsp fresh basil
• 2 oz goat cheese
• 2 tsp olive oil
• 1/4 tsp garlic powder

In each squash half, evenly distribute the baby spinach, halved grape tomatoes, finely diced onion, and roughly chopped fresh basil.

Crumble the room-temperature goat cheese on top of these ingredients.

Drizzle the entire surface with olive oil and sprinkle with garlic powder, ensuring everything is well coated for maximum flavor.

Step 3: Bake Until Tender and Finish

Bake the squash in the preheated oven for 30-45 minutes, or until the squash flesh is tender enough to be easily scraped with a fork.

The vegetables should be softened and the goat cheese slightly melted and warmed through.

For optimal results, I always check for tenderness around the 30-minute mark to prevent overcooking.

Step 4: Scrape, Mix, and Serve

• sunflower seeds for garnish

Once baked, remove the squash from the oven.

Using a fork, carefully scrape the spaghetti-like strands from the squash walls into the center, mixing them gently with the cooked ingredients.

Garnish generously with sunflower seeds for a lovely crunch and nutty flavor before serving.

Tasty Spaghetti Squash with Goat Cheese

Delicious Tasty Spaghetti Squash with Goat Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 315 kcal

Ingredients

  

• 1/4 cup grape tomatoes (halved)
• 2 tbsp onion (finely diced)
• 2 tbsp fresh basil (roughly chopped)
• 1 spaghetti squash (halved lengthwise)
• 1/4 tsp garlic powder
• sunflower seeds for garnish (optional but recommended)
• 2 tsp olive oil (I use extra virgin)
• 2 oz goat cheese (crumbled, room temperature)
• 1/4 cup baby spinach

Instructions

 

• Preheat your oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise. On a baking sheet, place the squash halves cut-side up. I like to drizzle a tiny bit of olive oil and a pinch of salt and pepper directly into the squash cavity before starting, as it helps tenderize the flesh and enhance its natural sweetness during roasting.
• In each squash half, evenly distribute the baby spinach, halved grape tomatoes, finely diced onion, and roughly chopped fresh basil. Crumble the room-temperature goat cheese on top of these ingredients. Drizzle the entire surface with olive oil and sprinkle with garlic powder, ensuring everything is well coated for maximum flavor.
• Bake the squash in the preheated oven for 30-45 minutes, or until the squash flesh is tender enough to be easily scraped with a fork. The vegetables should be softened and the goat cheese slightly melted and warmed through. For optimal results, I always check for tenderness around the 30-minute mark to prevent overcooking.
• Once baked, remove the squash from the oven. Using a fork, carefully scrape the spaghetti-like strands from the squash walls into the center, mixing them gently with the cooked ingredients. Garnish generously with sunflower seeds for a lovely crunch and nutty flavor before serving.