I heart this Spaghetti squash with chèvre, almonds and lemon thyme dressing. Prepare yourself for some culinary gushing.
This spaghetti squash with chevre, almonds and lemon thyme dressing scores a perfect ten on the Katie Webster cup of tea scale. I cannot tell you how many moons I have gone over for this recipe! It is perfection.
So, did I lay it on too strong there? I think not.
This spaghetti squash really deserves the highest food blogging humblebragging accolades.
So remember all the way back to a million years ago (aka last month) when I shared those 5 majorly delightful, healthy lettuce-free salads on the Kitchn? Yeah, that Sesame Chicken and Celery Root Salad and it’s leaf-free friends? Anywhoo, this recipe is like those recipes’ long lost no-lettuce sister that they never knew they had.
Technically this spaghetti squash could be called a salad because it is topped with lemon thyme dressing. Right?
Whatever you call it, I really hope you try it. It is so easy. Cooking the spaghetti squash in the microwave makes it so easy. You’ll have time to make the dressing while it cooks, plus a few more minutes to FILL OUT MY READER SURVEY.
Say whaaa? You have a reader survey, Katie? Why yes I do. After listening to Bjork interview my gal Erin of Well Plated, I knew it was time that I get off my booty to do one. It has been years. I also took some of Lindsay’s advice about helpful questions about your shopping habits. Seriously guys, I want to know where you shop, so I can make the recipes here more useful to you!
Thanks so much in advance friends and readers! I can’t wait to make cooking healthy recipes in season more fun and inspirational for you.
LINK LOVE:
- Are you on Yummly? You just may like it. It is sort of like Pinterest but more recipe focused.
- I have recently become obsessive about squeezing podcasts in between cariography sessions. If you’re looking for a good list of podcasts, my friend Sara has a great run-down. Thanks to her recomendations, I now know that TBASH is laugh-out-loud funny. I don’t think I would have ever thought to listen to that one! And for food bloggers, do not miss Food Blogger Pro’s podcast.
- Speaking of inspriation to cook in season. I’ll be printing this handy seasonal produce list that Marisa shared this week!
- Roasted Vegetable Forbidden Rice Bowls with Maple Tahini Sauce from Julia at the Roasted Root
- Have you heard of Girls on the Run? I’ll be talking more about it soon, but if you are interested in getting involved in your area, now is the time to do so!
This vegetarian spaghetti squash dish is loaded with lemony flavor from a simple lemon thyme salad dressing made with fresh shallot and a touch of honey to balance the acidity. Toasted almonds add a contrasting crunch. Naturally gluten-free and primal.
Ingredients
- 1 large spaghetti Squash, cut in half lengthwise seeds scooped out
- 1 small shallot
- 3 tablepsoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons fresh chopped thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ cup sliced toasted almonds
- 2 ounces fresh chèvre (goat cheese), crumbled
Instructions
- Place spaghetti squash in a 9 by 11 baking dish, cut-side down. Pour one cup water in the pan. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave until the spaghetti squash pulls apart into tender threads when tested with a fork, 16 to 20 minutes.
- Meanwhile, puree shallot, oil, lemon juice, honey, thyme, salt and pepper in a mini prep, with an immersion blender or in a blender.
- When squash is tender, carefully remove the cover, and transfer the squash to a cutting board with tongs. Scrape spaghetti squash out of the shell with the forks. Mound on a platter or plates. Drizzle all over with dressing, top with almonds and chevre. Serve hot, warm or cold.
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Okay, this may rank a 10 in my book too–love the dressing!
Ha ha! Yes, it is so my cup of tea too. It’s only 7am here right now, and I am thinking that I would like some with an egg for breakfast!
That dressing looks amazing. So tasty and fresh, I’d love this as a breakfast salad!
I just had spaghetti squash for breakfast today, so I am not far off from doing this complete recipe for breakfast. Oh, plus maybe an egg with a runny yolk too!! Yum!
This looks incredible, and I love that the recipe includes cooking the squash in the microwave to keep it quick and delicious! I haven’t had spaghetti squash in awhile so this recipe is just what I needed to grab one this weekend for an easy, tasty meal.
Also, thanks for linking to my seasonal produce list for February!
I keep wanting to call cooking the spaghetti squash in the microwave a kitchen hack. Ha ha.
We love spaghetti squash in my house! Always looking for new ways to serve it!
Totally! I love having it cooked and ready to go in the fridge. Then all I have to do is reheat to serve it.
Love this Katie! Sounds amazing! Right up my alley, can’t wait to make this! And thanks for the podcast recommendations. My favorites: nerdist, rich roll (great interviews!), bon appetit, and the good life project!
Ohhhh! Thank you for the recommendations. I am totally adding them to my list.
big fan of non-lettuce salads, and squash! i know i will love this recipe, the herbs brightening and the cheese giving a little creaminess. awesome job doing the reader survey – i should really put one together too.
xo
I put it off for so long. was afraid to hear what people thought. So silly. It is so refreshing to hear what the readers are thinking. I highly recommend it.
Made this last night. Amazing!!!
I will never get sick of hearing that! Thank you and have a great day/night.
Oh Yum! I am in love with the curry roasted acorn squash♥
summerdaisy.net
Thank you so much! That curry acorn squash from the archives is so great. You’ll love it!
I used to eat a whole spaghetti squash a day…. Haven’t in a long time, but I did have some again for the first time in months yesterday and I fell back in loveeeeee!
A whole squash in a day. I have to try that some time. Ha ha.
I made this squash on Thursday night. We loved it with dinner as a side dish. I thought about the leftovers all night and couldn’t wait to have it again. I lasted until mid morning on Friday, when I ate it cold, as a snack. That dressing is a home run!
this is my new favorite recipe…So good and so easy. Kids love it, too.
I am so glad you reported back Jen. I love this one too. Thank you!!
I can’t wait to try this! I am currently eating dairy-free, so I’ll skip the chevre, but it still looks delicious!