Oven-Roasted Spaghetti Squash with Asparagus and Goat 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

Step 1

Gently heat your oven to 400°F (200°C) and lining a baking sheet with foil. Give the spaghetti squash a quick spray with cooking spray, then sprinkle it with salt and pepper. Place it cut-side down on the baking sheet and roast for about 35 minutes, or until it’s tender. Once out of the oven, let it cool for around 10 minutes.

Step 2

While the squash is cooling, warm some olive oil in a large skillet over medium heat. Toss in the onion and cook until it just starts to turn translucent, about 5 minutes. Add the asparagus and keep sautéing until the onion is soft and the asparagus is tender, which should take another 5 minutes. Stir in the garlic and cook for a minute until you can really smell it, then set this veggie mix aside.

Step 3

Now, go back to the skillet and use a fork to scrape the spaghetti squash flesh into noodle-like strands. Add those “noodles” to the skillet and cook for a couple of minutes until they’re warmed through. Pour in the vegetable broth and let it simmer until most of the liquid has evaporated, about 2 minutes.

Step 4

Finally, stir the onion and asparagus mixture back in along with the goat cheese. Keep stirring until the cheese melts into the squash. Toss in some fresh basil and thyme, then season everything with salt and pepper to your taste. Serve warm and enjoy!