Spaghetti Squash Roasted to Perfection with Asparagus and Goat Cheese

Ingredients 0/11

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 season it with salt and pepper. Place the squash cut-side down on the baking sheet and pop it in the oven. Let it roast for about 35 minutes, until it’s tender. Once it’s done, let it cool for about 10 minutes so it’s easier to handle.

Step 2

While the squash cools, warm some olive oil in a large skillet over medium heat. Toss in the onion and cook until it just starts to turn translucent, around 5 minutes. Add the asparagus and keep sautéing until the onion is nice and soft, which should take another 5 minutes. Stir in the garlic and cook for just about a minute until it smells amazing, then transfer the veggies to a plate.

Step 3

Now, scoop out the spaghetti squash strands with a fork and add them to the skillet. Give them a quick sauté for a couple of minutes to warm through. Pour in the vegetable broth and let it simmer until most of the liquid has evaporated, about 2 minutes. Return the onion and asparagus mixture to the pan, throw in the goat cheese, and stir until the cheese melts into the squash. Finish by adding the basil and thyme, then season with salt and pepper to your liking. Serve warm and enjoy!