Baked Spaghetti Squash Served 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

Lightly 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 it cut-side down on the baking sheet and pop it in the oven. Let it bake for about 35 minutes, or until it feels tender when poked. Once it’s done, take it out and let it cool for about 10 minutes.

Step 2

While the squash is cooling, heat some olive oil in a large skillet over medium heat. Toss in the chopped onion and cook it until it just starts to turn translucent, about 5 minutes. Add the asparagus and keep sautéing for another 5 minutes until the onion is soft and the asparagus is tender but still crisp. Stir in the garlic and cook for just a minute until you can smell that lovely aroma, then set the veggie mixture aside.

Step 3

Now, scoop out the spaghetti squash strands with a fork and add them to the same skillet. Cook the strands 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 cooked off, which should take around 2 minutes.

Step 4

Finally, stir the onion and asparagus mixture back into the skillet 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. Give it one last mix and you’re ready to serve!