a wonderful pasta substitute! In this recipe, roasted spaghetti squash is combined with sauteed asparagus, onions, garlic, and goat cheese. Fresh thyme and basil are added at the end. Add some Parmesan cheese and a few basil leaves as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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.
- 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
| Calories | 367 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 364 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Really delicious and satisfying. I used chicken stock, threw in a few cherry tomatoes for color and 2 T of cream cheese because I didn’t have goat cheese. Basil as a garnish at the end was an excellent idea. Excellent and easy!
Of course I improvised a bunch of things but Thanks soooooo much. My housemate bought Spaghetti squash and thanks to this recipe I now know why it’s called that!
It came out really delicious, I used half a shallot seasoned with unsalted butter and olive oil, the flavor that the seasoned shallot gave its amazing.
I thought this was just alright. I felt that it needed additional flavor- in the form of herbs, more vegetables or sausage. I did like the flavors together!
This was pretty delicious for a side dish. I paired it with baked chicken tenders. I’ve used minced onion instead of dicing it, and Low-sodium chicken broth instead of vegetable broth. The recipes from the magazine differs than it does here on the site since it has no asparagus mentioned. Somehow this recipe is an alteration from the site.
4 stars only because I did change this a bit for the ingredients I had on hand. Subbed zucchini for asparagus, and subbed ricotta for the goat cheese. I’m sure the goat cheese would have been wonderful; I may try that next time. I also added a small handful of leftover baked salmon I needed to use up, and left out the thyme (personal preference). Lastly, I gilded the lily, so to speak, and sprinkled buttered panko crumbs with parm on top for a final broil to brown. I really liked it, but spouse-person said just so-so. I wanted to try another spaghetti squash recipe, not sure if this one’s it. Nevertheless, thank you for posting!
I thought this was delicious. I served it as a side dish. I did use more goat cheese. Four or five ounces instead of two.
Absolutely delicious! The only thing is I didn’t add the thyme, but it doesn’t taste like anything is lacking!
I pretty much stuck to the recipe. I used thin asparagus and veggie broth, then topped it with roasted pine nuts. Easy prep for a lovely side dish. Thank you
I just really didn’t like it
Very good! Might add pine nuts next time for a little crunch. Also seemed more like 3-4 servings.
loved it. I’m on a low sodium diet, so used Imagine® Organic Low Sodium Vegetable Broth. Very good. Added some mushrooms and used more goat cheese, the second time around. Liked better. Later tried sauteed spinach in place of asparagus. Also very good.
This was great. I used butter instead of olive oil, since its more appropriate for heating at higher temps. I would absolutely make this again. I also used a lemon thyme flavored chevrie, which added just a little extra zest.
If you like goat cheese you might be a fan of this recipe. It really isn’t very pretty to present. I followed the recipe very close only adding some sliced mushrooms because I had to use them up. I thought the goat cheese flavor took over the dish. I also find it frustrating when the directions say a bunch of asparagus or 1/4 onion. How much is that? Would rather see actual measurements instead. I won’t make again.
I will make it again. I bought a can of store brand chopped asparagus that wasn’t the best idea, I won’t do it that way again. Other than that I really liked the outcome.
I was really excited to try this recipe, but it was a total letdown. The goat cheese gave the dish a much needed kick, but overall, this meal was bland and unsatisfying.
I have to say It wasn’t great but only because the thyme overwhelmed the dish. I agree with previous reviewer that the asparagus was a little too crunchy for the spaghetti squash. I think I may cook it again with mushrooms instead of asparagus.
I used a regular white onion and feta cheese instead of goat cheese. We thought it was good, but wasn’t very filling. Will probably try it again, but maybe add mushrooms and cherry tomatoes. Hadn’t tried spaghetti squash before, so that was interesting too.
3+. Ok. Dk if I would do again. Healthy.
The reason I gave it 3 stars instead of 2 was it was very healthy.I don’t add salt because of my blood pressure perhaps salt would have woken up some of the flavor.I had some mushrooms and sun dried tomatoes which I added.I had fresh roasted beets and garlic bread,I feel this was a complete meal without meat.
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 highly. And I can cook, so it’s not operator error!