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Spaghetti Squash with Asparagus

Rated as 4.43 out of 5 Stars
1

"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."
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Ingredients

1 h servings 200
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the prepared baking sheet.
  3. 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.
  4. Heat coconut oil in a skillet over low heat; cook and stir asparagus until tender yet firm to the bite, about 5 minutes.
  5. 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


Per Serving: 200 calories; 13.8 18.9 5 0 36 Full nutrition

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Reviews

Read all reviews 19
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 littl...

Most helpful critical review

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 twe...

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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 littl...

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 sta...

The only change that I made was I added sliced Kielbasa. Chicken would've also worked out well. A definite keeper.

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 twe...

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 ...

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 importan...

Turned out well. I subbed roasted red peppers for the tomatoes and added roasted turkey for protein. Turned out tasty; I’ll definitely make this again.

Good stuff first. This recipe got my wife to like spaghetti squash. I'd never had it before and liked it right away. We were both surprised that the basil was the only flavor modifier called for...

Great start, but I added broccoli, green and red peppers, Spanish onions, and marinated grilled chicken and it was absolutely delicious! Felt like a hearty, but healthy meal.