‘As Good as Pasta’ Creamy Spaghetti Squash Recipe

Spaghetti squash salad, creamy spaghetti squash, spaghetti squash recipeMy favorite kind of vegetarian dishes are those that feel like they aren’t. Nothing is worse than trying to pass off a side of veggies as an entree.

This vegetarian plate leaves nothing to be desired. It’s a warm, hearty plate of deliciousness that offers a ton a flavor — perfect for those frosty days. It gets its creaminess from the goat cheese, which I love paired with the bright lemon flavor, pine nuts and black olives (I’m kind of a black olive junky). It’s one of my favorite meals to throw into the mix when I’m getting tried of my usual proteins; it always crushes any boredom I’m having with my common dinner routine. Enjoy!

‘As Good as Pasta’ Creamy Spaghetti Squash Recipe

  • 1 large roasted spaghetti squash
  • 1/4 cup black pitted olives, I prefer marinated
  • 3/4 cup pine nuts, roasted
  • Juice of 1 large lemon
  • 1/2 cup olive oil
  • Zest of 1 lemon
  • 1 shallot, chopped
  • 1/2 1 small green pepper, chopped
  • 1 clove garlic
  • Crumbled goat cheese (approx. 11 ounce container)
  • 1/4 cup cherry tomatoes, halfed
  • 1 TB chopped parsley

– Using a mini food processor or handheld blender, combine olive oil, lemon juice, shallot, salt and pepper, and garlic. Let sit for approximately 15 minutes.

– Transfer cooked squash to a large bowl, toss with oil and lemon dressing and lemon zest.

– While squash is still hot, add olives, tomatoes, pepper, pine nuts and goat cheese. Toss until combined and goat cheese is coating squash. Garnish with parsley. Serve warm.

Need more vegetarian options?

Leave a Reply

Next Article'Almost Paleo' Roasted Sweet Potatoes with Bacon