Imagine a dish that looks like pasta, tastes like a dream, and is secretly packed with nutrition - welcome to the world of Spaghetti Squash with Chevre and Lemon Thyme Dressing! This Italian-inspired recipe is about to revolutionize your healthy eating game, turning a humble vegetable into a restaurant-worthy masterpiece that will have your taste buds dancing and your dinner guests begging for the recipe.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 4 oz chevre (goat cheese)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp fresh lemon thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise using a sharp chef's knife. Use a spoon to scoop out the seeds and stringy pulp from the center of each squash half.
- Drizzle the inside of the squash halves with 1 tablespoon of olive oil. Season with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-45 minutes, or until the flesh is tender and easily pierced with a fork. The cooking time may vary depending on the size of the squash.
- While the squash is roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, chopped lemon thyme, salt, and pepper.
- Once the squash is cooked, remove from the oven and let it cool for 5-10 minutes until it's safe to handle.
- Using a fork, gently scrape the flesh of the squash from the skin. The flesh will naturally separate into spaghetti-like strands.
- Transfer the squash strands to a serving platter. Crumble the chevre (goat cheese) over the top of the squash.
- Drizzle the lemon thyme dressing over the squash and cheese. Toss gently to combine.
- Serve immediately, garnishing with additional fresh lemon thyme if desired. Best enjoyed warm as a light main course or side dish.
Tips
- Choose a ripe spaghetti squash: Look for a squash with a deep, uniform yellow color and a hard, matte skin without soft spots.
- Knife safety: When cutting the squash, stabilize it with a kitchen towel to prevent slipping and always cut away from your body.
- For easier cutting, microwave the whole squash for 3-5 minutes to soften it slightly before slicing.
- Check doneness by piercing the flesh with a fork - it should easily create spaghetti-like strands without resistance.
- Don't overcook! Roast just until tender to maintain a slight al dente texture and prevent mushiness.
- For extra flavor, try toasting the goat cheese briefly under the broiler before crumbling over the squash.
- Experiment with fresh herbs - while lemon thyme is delightful, rosemary or regular thyme work wonderfully too.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 20mg
