Roasted Spaghetti Squash with Asparagus and Goat Cheese

4.2
(46)
36 Reviews
10 Photos

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.

Submitted by KateS
Published on March 9, 2020
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 15 mins
Servings:
2
Yield:
2 servings
Jump to Nutrition Facts

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

  • ¼ Spanish onion, diced

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

  • 2 cloves garlic, minced

  • ½ cup vegetable broth

  • 2 ounces goat cheese

  • 2 tablespoons chopped fresh basil

  • 1 tablespoon minced fresh thyme

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.

Cook's Note:

I roasted the squash ahead of time and kept it in the fridge until I was ready to use it in the dish. Feel free to do this a day or two before to save time when preparing the meal.

Nutrition Facts (per serving)

367 Calories
15g Fat
53g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 367
% Daily Value *
Total Fat 15g 19%
Saturated Fat 7g 35%
Cholesterol 22mg 7%
Sodium 364mg 16%
Total Carbohydrate 53g 19%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 16g 31%
Vitamin C 29mg 32%
Calcium 294mg 23%
Iron 8mg 42%
Potassium 1168mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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