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

Spaghetti Squash Salad with Lemon Dressing

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5 from 2 reviews


Chèvre, slivered almonds and thyme dressing take this Spaghetti Squash Salad to the next level. And if you’ve never had it before, you’ll be pleasantly surprised with how simple spaghetti squash is to make.


Units Scale
  • 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 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.


Cooking Tip:

Preheat the oven to 400 degrees F and place the spaghetti squash in a 9×11-inch baking dish, cut-side down. Pour one cup water into the pan. Cover with a layer of parchment or wax paper, then cook in the oven until fork-tender, about 25 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Microwave
  • Cuisine: American


  • 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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