Spaghetti squash with Sun-dried tomato sauce and goat cheese
Spaghetti Squash needs more love.
I don’t think spaghetti squash gets nearly enough love. In the fall, there's so much hype around pumpkin and butternut squash recipes, but spaghetti squash is nowhere to be found. Maybe because of a lack of knowledge about how to cook it or what to pair with it, but spaghetti squash is a more versatile vegetable than you might think. I don't think it needs to be complicated. Roast simply with olive oil, salt and pepper until slightly caramelized and tender. Make a simple homemade pasta sauce with layers of flavor from wine, herbs, onion, and jarred sun-dried tomatoes. Top it all with tangy goat cheese, yum. Savory, saucy, tangy, and satisfying. My go-to fall squash dinner, plus there’s a built-in bowl!
Pasta alternative.
Spaghetti squash was a nostalgic childhood favorite of mine. The fun spaghetti-like texture made it super memorable to eat. My mom would make this staple seasonal recipe for my brother and me every winter. She would make it one of two ways, either roasted with brown sugar and butter or with pasta sauce and meatballs. So simple, but I could have eaten it every day.
Childhood obsessions.
This recipe was also inspired by another childhood food obsession, a recipe from Giada de Laurentiis Angel hair pasta with sun-dried tomatoes and goat cheese. I used to request this recipe every year for my birthday dinner along with a fresh strawberry and vanilla cake. So I took two recipes I love and made it my own. Giada’s sauce was always too intense for my taste with just tomato paste and wine, so I made it more saucy with a can of tomato sauce, and balanced the flavors more with lots of garlic and some herbs from the garden. I also omitted the meat my mom used to add because I think its filling enough without. You still get the sensation of “spaghetti” but just a bit healthier. I’ve found that the spaghetti squash’s roasty squash flavor paired with the tangy goat cheese is a super yummy combo. As you dig in the goat cheese melts into the warm sauce and creates this perfectly creamy, saucy bite. It’s so good, I don’t think you’ll find yourself missing pasta at all. Enjoy!
Spaghetti Squash Cooking Tips
How to pick spaghetti squash.
I’ve found when picking spaghetti squash at the grocery store or farmers market that smaller the better. Very large spaghetti squash tend to have a more coarse texture and bitter squashy flavors. The smaller ones are a little sweeter and have more tender noodle strands.
Roasting spaghetti squash.
High temp roasting. 440 degree f. for 30-35 minutes depending on your oven. This method creates squash with yummy caramelized edges and concentrated squash sweetness. Also results in al dente strands that aren't mushy but perfect for those squash noodles.
Cutting spaghetti squash.
Spaghetti squash can be difficult to cut through. To make this as easy as possible you’ll need a sharp chef’s knife and a sturdy cutting board that won’t move around or slip. You can use a damp paper towel under your cutting board to keep it in place. Resting the squash horizontally on the board is best, then I like to slowly work my knife from the top of the squash, then down the side and work my way around.
How to cook spaghetti squash
Homemade sun-dried tomato sauce
DINNER
Spaghetti Squash
with Sun-dried Tomato Sauce and Goat Cheese
Cooking Time: 35 minutes Yield: 4-6 servings
INGREDIENTS
2 medium sized spaghetti squash, halved and seeds removed
1 (10 oz) jarred sun-dried tomatoes packed in oil, chopped, oil reserved 3 tablespoons
1 medium onion, chopped
6 garlic cloves, minced
1 teaspoon oregano or thyme, finely chopped
¾ cup dry white wine
¼ cup tomato paste
1 (15 oz) can tomato sauce
1 cup water
4-6 oz soft fresh goat cheese, crumbled
3 tablespoons fresh parsley, chopped
INSTRUCTIONS
Preheat the oven to 440 degrees F.
Cut the spaghetti squash in half lengthwise. Using a spoon, scoop out the seeds and place the squash on a sheet pan. Lightly drizzle the inside with olive oil, a pinch of salt and pepper. Flip to cut side down and carefully stab the skin of each squash with a fork. Place the squash halves in the oven for 30-35 minutes until a fork inserts easily into the flesh of the squash. You want the squash noodle strands to be al dente, with a little bite but not complete without out texture and mushy. Once out of the oven, use a fork to gently scrap the squash into noodle strands.
While the squash is roasting, make the tomato sauce. In a large skillet, pour the oil from the jarred sun-dried tomatoes into the pan and set to medium heat. Add the onions and sauté for 5 minutes until translucent and soft. Stir in the garlic and herbs and sauté until fragrant, about 1 minute.
Add the tomato paste and cook, stirring constantly for 2 minutes. Then add the tomato sauce, wine, chopped sun-dried tomatoes, and 1 cup of water. Stir and simmer for 3-4 minutes until wine and water have reduced a bit.
Spoon the sauce over the spaghetti squash and top with crumbled goat cheese and parsley. Dive in and enjoy!