Spaghetti Squash with Goat Cheese and Parsley

I have a confession to make: the spaghetti squash, which came from my CSA, for this recipe must have sat on my countertop for two months. Secretly, I was hoping it would go bad, so I wouldn’t have to figure out what to do with it. But I realized after two months that it was wishful thinking.

I scrounged through a vegetarian cookbook and realized that I could roast the squash without cutting it first. When I cooked spaghetti squash last year, I cut it in half lengthwise and then roasted it in the oven with the fleshy side down. But getting a knife through the uncooked squash was a huge challenge—one I didn’t want to endure again. So, this time, I poked holes throughout the squash with a fork and put it in the oven to roast at 375 degrees for an hour. After that, it was almost effortless to slice the squash in half. After scraping out the seeds, I dragged a fork through the flesh, pulling the strands apart. Then, I simply tossed it with a few tablespoons of butter, 1 cup of goat cheese, a handful of chopped parsley and some salt and pepper. My squash was so big it must have made 12 cups of spaghetti squash.

Surprisingly, the kids more than tolerated it. S said she liked it, but didn’t love it. Meanwhile, C gobbled his up quickly. But the truth is, C saw the squash as a vehicle for goat cheese, one of his favorites. Although I served it for dinner, I had plenty left over the next day. I decided to pack it in S’s lunch with some deli turkey on the side. It tastes fine at room temperature.  As for me, I warmed up the leftovers and ate it with an over-easy egg for a low-carb breakfast. That runny yolk made the squash unbelievably rich and delicious.

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2 Comments to “Spaghetti Squash with Goat Cheese and Parsley”

  1. Fantastic photo! Best one yet. Being the carnivore I am, I’d have to make this a side dish and pair it with broiled/grilled chicken breasts.

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