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Spaghetti Squash with Asparagus Recipe

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This recipe for Spaghetti Squash with Asparagus is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 spaghetti squash, halved lengthwise and seeded
1 tablespoon of extra-virgin olive oil, or as needed
2 tablespoons of coconut oil, or more as needed
1 bunch of asparagus, trimmed, or more to taste
5 leaves of fresh basil, chopped, or more to taste
1 cup of multi-colored cherry tomatoes, halved, or more to taste
2 tablespoons of pine nuts, or to taste
Directions:
Directions:
Preheat oven to 400º F. - 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.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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