How to Make Spaghetti Squash with Asparagus - A Step-by-Step Guide

Spaghetti squash is a versatile and delicious alternative to traditional pasta. Its mild flavor and unique texture make it the perfect base for a variety of dishes, including this flavorful and nutritious spaghetti squash with asparagus recipe.

Asparagus is a vegetable that is often associated with springtime, and for good reason. It is at its peak during the spring months, and its tender, crisp stalks add a wonderful pop of green color and fresh flavor to this dish. When combined wit...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the prepared baking sheet.
  • 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.
  • Heat coconut oil in a skillet over low heat; cook and stir asparagus until tender yet firm to the bite, about 5 minutes.
  • 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.
  • Nutrition

    200 cal.

    • Total Fat: 14g
    • Saturated Fat: 7g
    • Sodium: 36mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 5g
    • Vitamin C: 17mg
    • Calcium: 72mg
    • Iron: 4mg
    • Potassium: 529mg