Spaghetti Squash with Asparagus recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
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
Nutrition Info
- 199.6 caloriescarbohydrate: 18.9 gcholesterol: : -fat: 13.8 gfiber: 2.9 gprotein: 5 gsaturatedFat: 7.3 gservingSize: -sodium: 35.6 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash with Asparagus
Directions
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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.