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!
- 1 medium to large spaghetti squash
- 1 Tablespoon olive oil
- salt and pepper
- 6-8 ounces portobello mushrooms, sliced
- 1 small white onion, diced
- 4 ounces goat cheese
- 2-3 garlic cloves
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- Pre-heat the oven to 400°
- Cut the spaghetti squash in half length-wise. Scoop out the seeds.
- Mix a small amount of salt and pepper with 1/2 Tablespoon olive oil.
- Brush the olive oil on the inside of each half of the squash.
- 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.
- Once the squash is done cooking, let it sit until it's cool enough to handle, about 10-15 minutes.
- While the squash is cooling, add the remaining olive oil to a medium frying pan and heat over medium heat.
- Add the onion, mushrooms, garlic, oregano, and thyme to the pan. Sauté until the onions are almost translucent, about 4-6 minutes.
- Add the goat cheese and reduce to a low heat. Cook until the mixture is creamy. Add salt to taste.
- Scrape the squash flesh out using a fork.
- For each serving, place a serving of squash in a bowl or plate. Top with the goat cheese mixture.
- Rinse the spaghetti squash seeds, let them air dry, season, and bake for a tasty snack.