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Roasted Spaghetti Squash with Asparagus and Goat Cheese

Roasted Spaghetti Squash with Asparagus and Goat Cheese

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
KateS

KateS

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.

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Nutrition

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  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 558 mg
  • 22%

Based on a 2,000 calorie diet

Directions

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

aschill
3

aschill

5/19/2014

This was delicious. I skipped the thyme and added some pine nuts I had on hand. This recipe would be great as is. But it's also extremely forgiving. So if you've got extra vegetables you need to use up, just toss them in.

Holly
2

Holly

9/17/2014

Delicious and filling! Husband and I agreed this needs more goat cheese next time. Served as an entree but would also make an excellent side.

manderson
2

manderson

3/23/2014

This dish was a hit with everyone in my family. I followed the recipe exactly and it was delicious! The goat cheese was what made it over the top for us. I will make this again and will double it so there is a chance for some leftovers.

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