Roasted Spaghetti Squash with Asparagus and Goat Cheese

Roasted Spaghetti Squash with Asparagus and Goat Cheese

This hearty alternative to pasta uses roasted spaghetti squash as 'noodles' and tops them goat cheese and sauteed asparagus.

Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
367 Calories

Recipe Instructions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
Step 3
Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
Step 4
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.
Step 5
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.
Step 6
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.
Roasted Spaghetti Squash with Asparagus and Goat Cheese
Roasted Spaghetti Squash with Asparagus and Goat Cheese
Roasted Spaghetti Squash with Asparagus and Goat Cheese
Roasted Spaghetti Squash with Asparagus and Goat Cheese

Ingredients

  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • cooking spray
  • 2 ounces goat cheese
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon olive oil, or as needed
  • 1 bunch fresh asparagus, cut into 1-inch pieces
  • 1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
  • 0.5 cup vegetable broth
  • 0.25 Spanish onion, diced

Categories

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