3-Cheese Spaghetti Squash

Reading Time: 2 minutes

Y’all know those foods you can’t wait to be in-season? Like pumpkin and apple everything. Homegrown sun-ripened tomatoes. In-season strawberries, raspberries, and blueberries. Squash of every variety. There is something about in-season, perfectly ripe food that takes a meal to the next level. Let’s remember homemade goat milk cheeses that require a little longer aging before perfection. That sharp taste that comes with cheddar, Muenster, and Jack cheeses makes something already delicious, like spaghetti squash topped with cheese, mouth-watering. I’ve heard of many ways to enjoy spaghetti squash; however, of all the methods, this 3-cheese spaghetti squash is my favorite way. Not to mention, this is a simple, 5-ingredient recipe that my family and I love. It is a savory, warm fix that is nourishing and filling. I sure hope you find it just as delicious. Two spaghetti squash will happily feed 4 to 6 people.   

You will need: 

• 2 spaghetti squash, cut in half and seeds/pulp removed 
• 1 pound ground sausage, browned 
• 1 pint (16oz) tomato sauce of choice 
• olive oil (for drizzling over the squash) 
• 1 cup each shredded Muenster, cheddar, and Jack cheese, blended for a 3-cheese blend 

How-To:

1. Preheat the oven to 425 degrees Fahrenheit. 
2. Lightly drizzle olive oil on the fruit side of each half of the squash. Rub the oil with your fingers or a napkin to thoroughly coat the squash. 
3. Lay face down on a parchment-lined baking sheet and drizzle the outer skin with olive oil. Using your fingers or a napkin, rub the oil to coat the outer skin of the squash. 
4. Bake in your preheated oven for 25 to 30 minutes.  
5. While the squash is baking, brown the sausage and make the 3-cheese blend. 
6. In the skillet with browned sausage, stir in tomato sauce and heat thoroughly.  
7. Once the squash is finished, remove it from the oven and allow it to cool for 10 minutes. 
8. Using a fork, shred the squash to look like spaghetti, leaving the outer skin intact.  
9. Be sure to leave each half on the parchment-lined baking sheet. 
10. Spoon the meat sauce mixture onto each half of the shredded squash. 
11. Top with the 3-cheese blend of Muenster, cheddar, and Jack cheese. 
12. Lower oven temperature to 375 degrees F and place spaghetti squash back in the oven. 
13. Cook for an additional 10 minutes or until the cheese melts to your liking.  
14. Remove and allow to cool for 5 to 10 minutes before serving. 

I hope you enjoy this 3-cheese spaghetti squash recipe as much as we do!

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Originally published in the January/February 2023 issue of Goat Journal and regularly vetted for accuracy.