- 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
- Preheat oven to 400 degrees F (200 degrees C). 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.
04/30/2018
recipepes.com
Spaghetti Squash with Asparagus, recipe
PT15M
PT1H
5
455 calories
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