roasted spaghetti squash with asparagus and goat cheese

Ingredients

• Servings: 2
• 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
• 1/4 spanish onion, diced
• 1 bunch fresh asparagus, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 2 ounces goat cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon minced fresh thyme

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• 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.