Spaghetti Squash with Crispy Goat Cheese

Spaghetti Squash with Crispy Goat Cheese

Spaghetti Squash with Crispy Goat Cheese was great way to try it in a recipe for the first time.

I’ve always been intrigued by spaghetti squash, but was also hesitant to try it.

I’m not so much of a lover of acorn or butternut squash, so I assumed I wouldn’t care much for it.

It was actually a fellow second grade teacher who convinced me to try it.

She assured me it didn’t have a squashy flavor at all, and she was right 🙂

When trying something new with my kids, I try to get them involved.

I find the more they are involved in any aspect of the meal, the more likely they are to try it (and more importantly, not complain).

So I let them use the fork that magically turns this squash into spaghetti noodles.

It worked, because they couldn’t wait to try it and they loved it! (minus the goat cheese, they like parmesan)

Cutting the Spaghetti Squash with Crispy Goat Cheese

I brought this giant squash home and kind of just stared at it for awhile, pondering the safest way to cut it lengthwise in half.

I used a paring knife to make small perforations around it, little by little.

Small Cuts Around Spaghetti Squash with crispy goat cheese

Eventually I worked up the courage to use my chef’s knife to cut it completely in half.

I scooped out the seeds and layed on a baking sheet flesh side up, drizzled with olive oil, kosher salt, and pepper.

At this point my son told me it smells like Halloween (it did have a little pumpkinish scent, but not a pumpkin flavor at all)

Spaghetti Squash Before Cooking

Flip over on the baking sheet, flesh side down.

Roast in a 400 degree oven for 45 minutes.

Spaghetti Squash

This is where the “magic fork” comes into play.

When you take it out of the oven it looks like this…

Cooked Spaghetti Squash

Literally just run a fork through it a few times and it turns into spaghetti.

This is the part I had my kids do and they were so amazed and couldn’t wait to try it.

Turning Squash into Spaghetti

At this point I put about 2 cups of my homemade tomato sauce in each half of the spaghetti squash and mixed it around in the “spaghetti”.

You could use your favorite jar of spaghetti sauce, but taste for seasoning and add salt, pepper, or crushed red pepper if needed.

I topped one with goat cheese and panko bread crumbs and one half with parmesan cheese (for the kids).

Back into the oven for about 5-7 minutes until it forms a crispy, crunchy, cheesy crust.

Goat Cheese Topping

I cut each half, in half again and that’s how I served it on our plates. Just like this…

Serve Cut in Half


Spaghetti Squash with crispy goat cheese


Spaghetti Squash with Crispy Goat Cheese

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Spaghetti Squash with Crispy Goat Cheese

Spaghetti squash served with tomato sauce and topped with panko and goat cheese

Course Main Course
Cuisine American
Keyword best, Crispy, Easy, Goat Cheese, Low Carb, Panko, Recipe, Spaghetti Squash, TikTok
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 378 kcal
Author Cheri Renee


  • spaghetti squash
  • olive oil, kosher salt, pepper
  • 4 cups favorite spaghetti sauce
  • 6 oz goat cheese (or parmesan)
  • 1 cup panko bread crumbs
  • 1/2 Tbsp butter melted


  1. Carefully cut spaghetti squash in half, lengthwise. Drizzle with olive oil, salt, and pepper. Place flesh side down on a baking sheet at 400 degrees for 45 minutes.

  2. Remove from the oven and carefully flip them over. Gently run a fork through the squash until it looks like spaghetti noodles. Season with a little more kosher salt and pepper.

  3. Add about 2 cups of spaghetti sauce into each half. Mix around until all the “noodles” are covered. Top with cheese.

  4. Mix panko and butter in a bowl with kosher salt and pepper. Sprinkle on top of cheese and press slightly.

  5. Put back into the 400 degree oven for 5-7 minutes or until golden brown.

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