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When cooking dinner on weeknights, I usually don’t put much TLC into a side dish. Typically something I refer to as “a lazy side” like a salad and/or instant Cous Cous accompanies the protein, my rationale saying, I just spent all this time making Apple Cider Pork Roast, I don’t want to now have to mess with some complicated side.


This recipe is a different story. Spaghetti squash is very simple to prepare and requires only a shallow microwave safe bowl, water and a fork. It can easily be seasoned with butter, salt and pepper, but I love the flavor combo of fresh rosemary and goat cheese for a more elegant twist. You haven’t forgotten to water your mini herb bed have you? Enjoy this recipe with a steak or even a sliced pork sandwich. Don’t love rosemary? or goat cheese? Switch to parmesan or mozzarella and some fresh basil, or any other flavor combo you love. You can find this recipe on my La Cucina Board on Pinterest, or go ahead and Pin it directly to your food board by clicking on the picture above. Either way, I hope you will try it.


1 Spaghetti Squash

2-4 cups of water, divided

1 1/2 TBS fresh Rosemary, finely chopped

3/4 cup goat cheese

Salt and Pepper to taste

*1 tsp butter, optional


1. Cut spaghetti squash in half and remove seeds/guts from the middle.

2. Add 1 cup of water to a shallow, microwave safe bowl and place squash cut side down into the water. Cook on high between 5 and 8 minutes, depending on microwave strength. You will know squash is ready when flesh shreds easily with a fork. Repeat with other half and add water if needed.

3. Shred squash (not the rind) with a fork, and place in medium size serving bowl. Add goat cheese, rosemary and salt and pepper and mix well. If mixture seems dry or sticky, you can add a tsp of butter if desired. Serve while very hot.

-ciao for now-



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