Roasted Spaghetti Squash with Asparagus and Goat Cheese

Roasted Spaghetti Squash with Asparagus and Goat Cheese

21
KateS 0

"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

1 h 15 m servings 367 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

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.

Reviews

21
  1. 28 Ratings

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Most helpful positive review

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 nee...

Most helpful critical review

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...

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 nee...

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...

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 c...

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.

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.

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 ama...

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.

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 ch...

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!