Spaghetti squash is an excellent healthy alternative to standard pastas, and is flavorful enough to stand on its own without a heavy sauce. Top with a little optional Parmesan cheese.

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
15 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • 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 Facts

200 calories; protein 5g 10% DV; carbohydrates 18.9g 6% DV; fat 13.8g 21% DV; cholesterolmg; sodium 35.6mg 1% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2015
I make this every other week - love it. I add Italian sausage (hot or sweet) to make it a heartier meal. I also cook the asparagus in 1/2 olive oil and 1/2 chili sesame oil - I like it a little more spicy. Read More
(8)

Most helpful critical review

Rating: 3 stars
01/20/2016
My teen daughters enjoyed this low carb alternative to pasta. I added mushrooms with the asparagus. Also put some additional seasoning on the veggies before adding the squash which I would tweak next time. I think the canned tomatoes could be a good addition. I used PAM olive oil spray on the spaghetti squash before baking faced down and it came out just perfectly. Read More
(2)
26 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/31/2015
I make this every other week - love it. I add Italian sausage (hot or sweet) to make it a heartier meal. I also cook the asparagus in 1/2 olive oil and 1/2 chili sesame oil - I like it a little more spicy. Read More
(8)
Rating: 5 stars
06/05/2018
The only change that I made was I added sliced Kielbasa. Chicken would've also worked out well. A definite keeper. Read More
(4)
Rating: 4 stars
06/02/2015
It was quick and easy using what I had on hand. I switch the multi-colored cherry tomatoes for can stewed tomatoes and fresh asparagus for canned. I also dint have pine nuts. I reserve the 5 stars for the recipe with out thee substitutes. But this was delicious Read More
(3)
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Rating: 5 stars
02/23/2018
Awesome recipe! I used garlic olive oil, no coconut oil. I used red bell pepper instead of tomato. I added sliced kalmata olives and zucchini. The pine nuts and fresh basil are the most important ingredients! This is one of the few satisfying vegan meals out there. Read More
(2)
Rating: 3 stars
01/19/2016
My teen daughters enjoyed this low carb alternative to pasta. I added mushrooms with the asparagus. Also put some additional seasoning on the veggies before adding the squash which I would tweak next time. I think the canned tomatoes could be a good addition. I used PAM olive oil spray on the spaghetti squash before baking faced down and it came out just perfectly. Read More
(2)
Rating: 5 stars
03/10/2015
This was delicious! We had it as a side dish, and the squash was really big, so I only used about 2/3 of it. I used garlic salt and pepper when I cooked the asparagus. I will definitely make this again. Thanks for the recipe! Read More
(2)
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Rating: 5 stars
02/06/2016
I absolutely love this recipe! sometimes I add sausage or additional vegetables to change it up. but wow! This is one of my favorites. Read More
(1)
Rating: 5 stars
02/04/2015
Made this with baked chicken and loved it! Read More
(1)
Rating: 5 stars
06/14/2016
Very quick and easy to make. It's a light meal but fills you up. I'm just happy the kids like it. We have made this recipe several times and enjoy it each time. Read More
(1)