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."
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1 (2 1/2 pound)
spaghetti squash, halved lengthwise and seeded
salt and ground black pepper to taste
olive oil, or as needed
Spanish onion, diced
fresh asparagus, cut into 1-inch pieces
chopped fresh basil
minced fresh thyme
This was a great recipe! Left out the goat cheese only because I didn't have any. Still had a great taste. Added in some sliced turkey sausage for my meat lovers and made a great one dish meal!
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.
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.
This was delicious! I made it exactly as the directions said-
The end result was worth the lengthy prep. Only substitute I used was parmesan since that's what was in the fridge. Turned out fine, but I imagine the goat cheese would have packed that extra punch.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Spaghetti Squash with Asparagus and Goat Cheese
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 132
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