Spaghetti Squash with Asparagus

  • spaghetti squash, halved lengthwise and seeded
  • olive oil
  • 1 bunch asparagus, trimmed and cut
  • 5 leaves fresh basil, chopped
  • 1/2 t salt
  • 1/4 t pepper
  • 1 C cherry tomatoes, halved (optional)
  • 2 T roasted slivered almonds

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the baking sheet. Bake 40 minutes. Remove and let cool 15 minutes.

Heat 2 T olive oil in a large skillet on low. Cook and stir asparagus till tender yet firm to bite (about 5 minutes).

Shred squash. Mix squash and spices into asparagus. Add more olive oil if too dry. Cook and stir 1 minute.

Remove from heat and mix tomatoes and pine nuts into squash mixture.

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