Spaghetti Squash with Chèvre and Lemon Thyme Dressing #vegetarian #lowcarb and #glutenfree on by Katie Webster

spaghetti squash with chèvre and lemon thyme dressing

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: Side Dish
  • Method: Microwave
  • Cuisine: American


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.



  • 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


  1. 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.
  2. Meanwhile, puree shallot, oil, lemon juice, honey, thyme, salt and pepper in a mini prep, with an immersion blender or in a blender.
  3. 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.


  • Serving Size: 1 1/2 cups
  • Calories: 212
  • Sugar: 10 g
  • Sodium: 384 mg
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 4 g

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