Roasted Spaghetti Squash with Asparagus and Goat Cheese

Roasted Spaghetti Squash with Asparagus and Goat Cheese A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Ingredients

Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 50 mins

    TOTAL : 10 mins

    SERVING : 2

    YIELD : 2 servings

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.

  • Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.

  • Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.

  • Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create ‘noodles’; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.

  • Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

Per Serving: 367 calories; protein 15.5g; carbohydrates 52.9g; fat 14.7g; cholesterol 22.4mg; sodium 364.1mg.