Easy 96 min

Roasted Spaghetti Squash with Asparagus and Goat Cheese

african asian european french greek italian korean mediterranean middle eastern region thai main soup side savory umami hard medium

Prep

24 min

Cook

72 min

Total

96 min

Ingredients (11)

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded g

cooking spray g

salt and ground black pepper to taste g

1 teaspoon olive oil, or as needed g

¼ Spanish onion, diced g

1 bunch fresh asparagus, cut into 1-inch pieces g

2 cloves garlic, minced g

½ cup vegetable broth g

2 ounces goat cheese g

2 tablespoons chopped fresh basil g

1 tablespoon minced fresh thyme g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.