Roasted Spaghetti Squash with Asparagus and Goat Cheese recipe
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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
Nutrition Info
- 367.4 caloriescarbohydrate: 52.9 gcholesterol: 22.4 mgfat: 14.7 gfiber: 5.4 gprotein: 15.5 gsaturatedFat: 7 gservingSize: -sodium: 364.1 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Spaghetti Squash with Asparagus and Goat Cheese
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
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.
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.
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.