Spaghetti Squash with Goat Cheese and Mushrooms

The first time I tried spaghetti squash, I wasn’t a huge fan. It took trying a few different recipes before I finally figured out how to like it. This dish features a strong spaghetti squash taste, so if you’ve never tried it before, be warned: spaghetti squash tastes nothing like it sounds. 

Spaghetti squash doesn’t have a very bold flavor, so the goat cheese and mushrooms really add a savory taste to this meal. I love how creamy and flavorful the goat cheese and mushrooms got, adding a great balance to the squash. If you can find an herbed goat cheese, that would work perfectly for this dish.

If you’re looking for a more meaty meal, you could certainly add in some cooked chicken or turkey to the goat cheese mixture to warm it before adding to the squash. But I think keeping it meatless is the best way to go!

Spaghetti Squash with Goat Cheese and Mushrooms
Serves 4
A flavorful dish of spaghetti squash topped with a goat cheese and portobello mushroom mixture.
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
  1. 1 medium to large spaghetti squash
  2. 1 Tablespoon olive oil
  3. salt and pepper
  4. 6-8 ounces portobello mushrooms, sliced
  5. 1 small white onion, diced
  6. 4 ounces goat cheese
  7. 2-3 garlic cloves
  8. 1/2 teaspoon oregano
  9. 1/2 teaspoon thyme
  1. Pre-heat the oven to 400°
  2. Cut the spaghetti squash in half length-wise. Scoop out the seeds.
  3. Mix a small amount of salt and pepper with 1/2 Tablespoon olive oil.
  4. Brush the olive oil on the inside of each half of the squash.
  5. Place the squash face down on a large baking sheet. Bake in the oven for 45-60 minutes. The squash is done when you can easily pierce through the flesh.
  6. Once the squash is done cooking, let it sit until it's cool enough to handle, about 10-15 minutes.
  7. While the squash is cooling, add the remaining olive oil to a medium frying pan and heat over medium heat.
  8. Add the onion, mushrooms, garlic, oregano, and thyme to the pan. Sauté until the onions are almost translucent, about 4-6 minutes.
  9. Add the goat cheese and reduce to a low heat. Cook until the mixture is creamy. Add salt to taste.
  10. Scrape the squash flesh out using a fork.
  11. For each serving, place a serving of squash in a bowl or plate. Top with the goat cheese mixture.
  1. Rinse the spaghetti squash seeds, let them air dry, season, and bake for a tasty snack.
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