Roasted Spaghetti Squash with Asparagus and Goat Cheese

Roasted Spaghetti Squash with Asparagus and Goat Cheese

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
KateS
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

ADVERTISEMENT

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.

Share It

Reviews (10)

Rate This Recipe
aschill
1

aschill

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.

manderson
1

manderson

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.

geeginger
0

geeginger

So good and easy! I used a shallot instead of the onion and skipped the thyme, also added walnuts. This will be in regular rotation!

More Reviews

Similar Recipes

Spaghetti Squash I
(1,279)

Spaghetti Squash I

Spaghetti Squash Casserole
(100)

Spaghetti Squash Casserole

Pesto Spaghetti Squash
(47)

Pesto Spaghetti Squash

Winter Red Sauce over Spaghetti Squash
(14)

Winter Red Sauce over Spaghetti Squash

Spaghetti Squash Hash Browns
(12)

Spaghetti Squash Hash Browns

Spaghetti Squash with Creamy Pumpkin Sauce
(8)

Spaghetti Squash with Creamy Pumpkin Sauce

Nutrition

Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pesto Spaghetti Squash

>

next recipe:

Roasted Asparagus with Herb Goat Cheese