adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Spaghetti Squash with Asparagus and Goat Cheese
Roasted Spaghetti Squash with Asparagus and Goat Cheese
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Roasted spaghetti squash 'noodles' topped with goat cheese and sauteed asparagus - a hearty pasta alternative.
Ingredients:
  • 1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
  • cooking spray
  • salt and ground black pepper to taste
  • 1 teaspoon olive oil, or as needed
  • 0.25 Spanish onion, diced
  • 1 bunch fresh asparagus, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 0.5 cup vegetable broth
  • 2 ounces goat cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon minced fresh thyme
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) while lining a baking sheet with aluminum foil for easy cleanup.
  • Coat spaghetti squash with a light mist of cooking spray and sprinkle with salt and pepper. Then, lay the squash halves, cut-side down, on the baking sheet.
  • Bake in a preheated oven until tender, approximately 35 minutes, then allow to cool for 10 minutes.
  • In a large skillet over medium heat, saute onion in olive oil until slightly translucent, about 5 minutes. Add asparagus and continue cooking until onion is tender, another 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Transfer the flavorful mixture to a plate.
  • Heat skillet and saute spaghetti squash 'noodles' for 2-3 minutes until heated through.
  • Simmer spaghetti squash in vegetable broth until reduced, about 2 minutes. Melt goat cheese and stir in onion mixture until combined, about 1 minute. Add basil, thyme, salt, and pepper to taste.

Similar Recipes