Spaghetti Squash with Asparagus recipe

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Ingredients

1 spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil, or as needed
2 tablespoons coconut oil, or more as needed
1 bunch asparagus, trimmed, or more to taste
5 leaves fresh basil, chopped, or more to taste
1 cup multi-colored cherry tomatoes, halved, or more to taste
2 tablespoons pine nuts, or to taste

Nutrition Info

199.6 calories
carbohydrate: 18.9 g
cholesterol: : -
fat: 13.8 g
fiber: 2.9 g
protein: 5 g
saturatedFat: 7.3 g
servingSize: -
sodium: 35.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the prepared baking sheet.

  3. Bake in the preheated oven until squash is tender and a fork can easily puncture the flesh, 30 to 40 minutes. Remove baking sheet from oven and cool squash until easily handled, about 15 minutes.

  4. Heat coconut oil in a skillet over low heat, cook and stir asparagus until tender yet firm to the bite, about 5 minutes.

  5. Shred the squash flesh using a fork to create long strands that resemble noodles. Mix squash and basil into asparagus, adding more coconut oil if too dry, cook and stir for 1 minute. Remove skillet from heat and mix tomatoes and pine nuts into squash mixture.

Recipe Yield

4 servings

Recipe Note

Spaghetti squash is an excellent healthy alternative to standard pastas, and is flavorful enough to stand on its own without a heavy sauce. Top with a little optional Parmesan cheese.

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