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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
ADVERTISEMENT
  • 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.
Kitchen-Friendly View

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.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Dec 15, 2014

It was not good. I had added pork, to make it more of a meal, and that was the only substitution I made, but we ended the night unsatisfied with this meal. I really don't get why it's rated so highly. And I can cook, so it's not operator error!

 
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.

 
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.

 
Oct 09, 2014

Quick, easy and healthy. You can really add in anything you'd like. Next time, I'm going to toss in some sun-dried tomatoes for added color and taste, and chicken for more protein.

 
Sep 29, 2014

I was looking for something different to do with spaghetti squash, and I'm so glad I tried this! The texture difference the asparagus adds was very nice. However, the flavor was absolutely amazing fo rbeing so simple! I followed this recipe exactly as written. The goat cheese added a nice touch!

 
Mar 27, 2014

Great! Easy to prepare. Simple ingredients making complex flavors. Didn't have goat cheese, used feta and Parmesan instead. Didn't have broth, used a little water. Would make again.

 
Nov 22, 2014

Super idea! :-) I of course was missing a few ingredients...asparagus (went on without it!), & veg stock (used chicken stock) and only had dried herbs, but still was great. I am new to goat cheese...and was a bit sceptical...having it only on crackers till now...but sooooo good and creamy. My man LOVED IT! :-) Super easy too! Thanks! :-)

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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
  • 364 mg
  • 15%

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

See More
 
ADVERTISEMENT
Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Spaghetti Squash with Pine Nuts and Romano

Spaghetti squash stands in deliciously for regular old pasta.

Beet Salad with Goat Cheese

This substantial, 5-star salad features a sweet and tangy balsamic dressing.

Roasted Beets with Goat Cheese & Walnuts

This simple salad will turn beet skeptics into full-on beet lovers.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States