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Spaghetti squash w/  sun-dried tomatoes and goat cheese


  • 1 spaghetti squash

  • 10 basil leaves

  • 1 cup sun-dried tomatoes chopped

  • 1 handful of sheep feta or goats cheese crumbled

  • 1 Tbsp balsamic vinegar and olive oil


  1. Pre heat oven to 400F.

  2. Remove stem from the spaghetti squash and slice squash in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined sheet pan. Bake for 45-60 minutes or until squash is able to pull away from sides in strands. The last 15 minutes is critical to get the texture just right. If you remove it too soon, the squash will not pull away from the skin. Too long and it will be overcooked. After 45 minutes, check for doneness and continue cooking as needed.

  3. Once the squash is ready and you have pulled the flesh from the skin, place the cooked squash on a
    serving platter. Top with 10 basil leaves (cut to small strips), sun dried tomatoes, hand full of sheep feta or goat cheese (crumbles), balsamic vinegar and olive oil.

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