Spaghetti Squash with Crispy Goat Cheese is a delicious, family-friendly way to enjoy spaghetti squash for the first time.
I’d always been curious about spaghetti squash but hesitant to try it. When introducing new foods to my kids, I involve them in the process. The more they help, the more likely they are to taste and enjoy the meal.
I let my kids use the fork that transforms the roasted squash into noodle-like strands. It worked — they were excited to try it and loved it (they preferred parmesan to goat cheese, but the dish was a hit).
Cutting the Spaghetti Squash
Bring the squash home and, if it feels intimidating, make small punctures around it with a paring knife to get started. When you’re ready, use a chef’s knife to cut it lengthwise. Scoop out the seeds and place the halves on a baking sheet.
Drizzle the flesh with olive oil and season with kosher salt and pepper. Flip the halves flesh-side down and roast at 400°F (200°C) for about 45 minutes, or until the flesh is tender.
After roasting, turn the squash over. This is where the “magic fork” comes in: run a fork through the flesh a few times and it separates into spaghetti-like strands. Kids love doing this part — it feels like a little kitchen miracle.
Once you have the strands, add about 2 cups of your favorite tomato sauce to each half and mix gently until the “noodles” are evenly coated. Taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if desired.
Top the squash halves with crumbled goat cheese (or parmesan for the kids). For a crunchy finish, combine 1 cup panko bread crumbs with 1/2 tablespoon melted butter and a pinch of kosher salt and pepper, then sprinkle over the cheese and press lightly.
Return the squash to the oven at 400°F for 5–7 minutes, until the topping is golden and crisp. Slice each half into portions and serve warm.
This simple preparation highlights the squash’s texture and pairs beautifully with the tangy creaminess of goat cheese and the crunch of panko. It’s an easy, low-carb main course that’s perfect for family dinners.
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Recipe
Spaghetti Squash with Crispy Goat Cheese
Roasted spaghetti squash topped with tomato sauce, goat cheese (or parmesan) and a crunchy panko topping.
Ingredients
- 1 large spaghetti squash
- Olive oil, kosher salt, and black pepper
- 4 cups favorite spaghetti sauce (homemade or jarred)
- 6 oz goat cheese or parmesan
- 1 cup panko bread crumbs
- 1/2 tbsp butter, melted
Instructions
- Carefully cut the squash lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place flesh-side down on a baking sheet.
- Roast at 400°F (200°C) for 45 minutes, until the flesh is tender. Remove and flip the halves over.
- Use a fork to scrape the flesh into spaghetti-like strands. Season with a bit more salt and pepper as needed.
- Spoon about 2 cups of sauce into each half and mix gently to coat the strands. Top with crumbled goat cheese or parmesan.
- Mix panko with melted butter and a pinch of salt and pepper. Sprinkle over the cheese and press lightly. Return to the oven at 400°F for 5–7 minutes, until golden and crisp.
- Slice each half into portions and serve warm.
