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.
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
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
Step 3
Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
Step 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.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 367 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat7g | 35% |
Cholesterol22mg | 7% |
Sodium364mg | 16% |
Total Carbohydrate53g | 19% |
Dietary Fiber5g | 19% |
Total Sugars6g | |
Protein16g | |
Vitamin C29mg | 146% |
Calcium294mg | 23% |
Iron8mg | 42% |
Potassium1168mg | 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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source by allrecipe
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