Spaghetti Squash with Asparagus

Name: Spaghetti Squash with Asparagus
Prep time: 10 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
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

Rating: 4.5 stars

26 Ratings
21 Reviews
14 Photos

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.

By FujoshiFangirl

Gallery

Recipe Summary

prep:

10 mins

cook:

35 mins

additional:

15 mins

total:

1 hr

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

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

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Step 2

Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the prepared baking sheet.
Step 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.
Step 4

Heat coconut oil in a skillet over low heat; cook and stir asparagus until tender yet firm to the bite, about 5 minutes.
Step 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; protein 5g 10% DV; carbohydrates 18.9g 6% DV; fat 13.8g 21% DV; cholesterolmg; sodium 35.6mg 1% DV. Full Nutrition

Reviews (21)

Most helpful positive review

Gale Skinner

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

Helpful

(8)

Most helpful critical review

Trish B

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

Helpful

(2)

26 Ratings

5 star values: 18
4 star values: 5
3 star values: 1
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Gale Skinner

08/31/2015

Helpful

(8)

Tom

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

Helpful

(4)

PurposeDriven

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

Helpful

(3)

lavender29

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

Helpful

(2)

Trish B

01/19/2016

Helpful

(2)

Kellie

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

Helpful

(2)

KelBel

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

Helpful

(1)

Amanda

02/04/2015

Made this with baked chicken and loved it! Read More

Helpful

(1)

Angela Wann Snader

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

Helpful

(1)

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Nutritional Information

Spaghetti Squash with Asparagus

Servings Per Recipe: 4
Calories: 199.6

% Daily Value *

protein: 10 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 12 %

sugars:

fat: 21 %

saturated fat: 37 %

cholesterol:

vitamin a iu: 24 %

niacin equivalents: 32 %

vitamin b6: 20 %

vitamin c: 29 %

folate: 22 %

calcium: 7 %

iron: 20 %

magnesium: 18 %

potassium: 15 %

sodium: 1 %

thiamin: 26 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Spaghetti Squash with Asparagus

1 of 21

All Reviews

Gale Skinner

08/31/2015

Helpful

(8)

Tom

06/05/2018

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

Helpful

(4)

PurposeDriven

06/02/2015

Helpful

(3)

lavender29

02/23/2018

Helpful

(2)

Trish B

01/19/2016

Helpful

(2)

Kellie

03/10/2015

Helpful

(2)

KelBel

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.

Helpful

(1)

Amanda

02/04/2015

Made this with baked chicken and loved it!

Helpful

(1)

Angela Wann Snader

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.

Helpful

(1)