• Lemon Sage Butter With Goat Cheese Spaghetti Squash

Lemon Sage Butter With Goat Cheese Spaghetti Squash

Spaghetti squash is a healthy, low-carb, low-calorie alternative to pasta.  This squash is loaded with vitamins like potassium and calcium. You also get 9% of your daily intake of dietary fiber per 1 cup serving. Spaghetti squash is a great addition in soups, stews, or even raw. You really can’t go wrong with this versatile vegetable.

Spaghetti Squash

This recipe takes you to a happy place full of flavor that engages you with the creamy addition of goat cheese sprinkled on top.

Spaghetti Squash Recipe2

Spaghetti Squash Recipe3

Bon Appétit!

NOTE: To make this delicious dish dairy free you can substitute ¼ of ghee instead of the butter, and although it won’t brown up like butter, it will have a similar taste and you’ll just add the sage leaves into the ghee instead of butter. You can also opt for a sprinkle of nutritional yeast on top if you’d like to omit the cheeses.

My Recipe

Prep Time: 15 mins
Cook Time: 60 mins
Yields: 2

Ingredients

  • 1 medium spaghetti squash (approx 2.5 lbs)
  • 2 tbsp olive oil (less if desired)
  • 4 tbsp butter
  • 10-12 fresh sage leaves
  • 2.5 tsp fresh lemon juice
  • ¼ tsp onion powder
  • ¼ tsp garlic salt
  • ⅛ tsp sea salt (fine grain if you can find it)
  • ⅛ tsp black pepper
  • ⅛ tsp of paprika
  • ¼ cup grated parmesan cheese
  • 2 ounces goat cheese ( to crumble on top)

Directions

  1. Preheat oven to 350. While oven is heating, cut squash lengthwise and scrap out seeds with a spoon. Coat each half of spaghetti squash with 1 tbsp of butter and place face down onto a baking pan. Cook for approximately 60 minutes or until the squash on the inside looks translucent. When ready remove from oven and set aside to allow for slight cooling.
  2. On medium heat, add butter into skillet and stir occasionally. Keep a close watch and when the butter starts to brown and turn an amber colour remove from heat and add the sage and lemon into the skillet. Stir and allow a few minutes for the sage to flavour the butter.
  3. Using a fork, scrape the squash gently over a bowl until all the squash strands have been removed. Once all strands are in a bowl, add the spices and gently mix until incorporated. Set squash shells aside to use for plating.
  4. Gently add the squash into the skillet with the lemon sage butter and add the Parmesan cheese. Mix until the squash is incorporated. Turn the heat onto low if you feel the mixture has cooled too much while you are gently mixing everything together.
  5. Add the squash mixture back into the squash shells and add the goat cheese on top. Serve immediately. The goat cheese will gently melt as you eat giving you a luscious creamy bite.

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