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Wednesday, March 2, 2016

spaghetti squash with asparagus

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr

  • 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, 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.

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