Roasted Spaghetti Squash with Asparagus and Goat Cheese Recipe - Allrecipes.com
Roasted Spaghetti Squash with Asparagus and Goat Cheese Recipe
  • READY IN hrs

Roasted Spaghetti Squash with Asparagus and Goat Cheese

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 15 mins

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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Footnotes

  • 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.
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Reviews More Reviews

May 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.

 
Mar 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.

 
Feb 27, 2014

So delicious!

 
Sep 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.

 
Jul 30, 2014

Delicious! The goat cheese melts right in to the squash, giving it a great flavor. A good way to get someone to try goat cheese who may be reluctant!

 
Jul 04, 2014

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!

 
Jun 10, 2014

Excellent dish. I'll make this again for sure but I may make the asparagus on the side or cook it until softer - I found the crunch of the asparagus took away from the squash. Loved the goat cheese with this! I roasted the squash yesterday and just wrapped it and kept in the fridge. I don't think roasting the squash added much to the dish - to save time, a person could steam it in the microwave, cut-side down in a bit of water in a baking dish.

 
May 16, 2014

I was very sloppy with the measurements and this still turned out delicious! Like others, I used feta just because I had it on hand. Next time I think I'll try adding mushrooms.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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