Best 20 Roasted Spaghetti Squash With Asparagus And Goat Cheese Recipes

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Roasted spaghetti squash with asparagus and goat cheese is a delightful dish that combines the natural sweetness of roasted spaghetti squash with the crisp texture of asparagus and the tangy flavor of goat cheese. This versatile dish can be served as a main course or as a side dish, and is perfect for a light and healthy meal. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE



Roasted Spaghetti Squash with Asparagus and Goat Cheese image

A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Provided by KateS

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h15m

Yield 2

Number Of Ingredients 11

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
cooking spray
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
¼ Spanish onion, diced
1 bunch fresh asparagus, cut into 1-inch pieces
2 cloves garlic, minced
½ cup vegetable broth
2 ounces goat cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh thyme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
  • Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
  • Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
  • Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE



Roasted Spaghetti Squash with Vegetarian Bolognese image

Guy Fieri is well known for his love of fried chicken and burgers, but in his own kitchen heʼs an expert vegetarian cook - a skill he learned from his late sister, Morgan, who died of melanoma in 2011. Morgan was a vegetarian, and Guy says she inspired him to really get creative with vegetables. (When Guy is honored in February at the South Beach Wine & Food Festival, the tribute dinner will include a vegetarian course in Morganʼs honor.) You can find Morganʼs influence in many of Guyʼs recipes, including this meatless Bolognese. "The goal is to create a full, rich experience," Guy says. "We shouldn't relegate vegetarians to second-class eaters," he says.

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 25

1 large spaghetti squash (about 3 pounds)
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
2 stalks celery, cut into large pieces
1 medium carrot, cut into large pieces
1 small onion, cut into large pieces
2 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups TVP (textured vegetable protein)
3 tablespoons nutritional yeast flakes
1 28-ounce can whole peeled San Marzano tomatoes
1 cup vegetable stock
1 cup oat milk
1 bay leaf
1/2 to 1 teaspoon red pepper flakes
1 large sprig basil
1 sprig oregano
Crispy Kale Chips, for garnish (recipe follows)
1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup)
1 bunch kale
1 teaspoon olive oil
Kosher salt and freshly ground pepper

Steps:

  • Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
  • Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
  • Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
  • To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
  • Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE



Roasted Spaghetti Squash with Asparagus and Goat Cheese image

A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Provided by KateS

Categories     Spaghetti Squash Recipes

Time 1h15m

Yield 2

Number Of Ingredients 11

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
cooking spray
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
¼ Spanish onion, diced
1 bunch fresh asparagus, cut into 1-inch pieces
2 cloves garlic, minced
½ cup vegetable broth
2 ounces goat cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh thyme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
  • Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
  • Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
  • Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g

ROASTED SQUASH AND ASPARAGUS



Roasted Squash and Asparagus image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

2 1 /2 pounds acorn and butternut squash (whatever kinds of squash are available), seeded and cut into 1/2-inch rings
2 teaspoons olive oil
Coarse grained salt and cracked black pepper
1 bunch asparagus, cleaned

Steps:

  • Preheat oven to 450 degrees F.
  • Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender.

Nutrition Facts : Calories 159 calorie, Fat 2.8 grams, SaturatedFat 0.4 grams, Carbohydrate 34.7 grams, Fiber 6.6 grams

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE



Roasted Spaghetti Squash with Asparagus and Goat Cheese image

A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Provided by KateS

Categories     Spaghetti Squash Recipes

Time 1h15m

Yield 2

Number Of Ingredients 11

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
cooking spray
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
¼ Spanish onion, diced
1 bunch fresh asparagus, cut into 1-inch pieces
2 cloves garlic, minced
½ cup vegetable broth
2 ounces goat cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh thyme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
  • Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
  • Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
  • Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g

ASPARAGUS, SQUASH & RED PEPPER SAUTE



Asparagus, Squash & Red Pepper Saute image

The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 medium sweet red peppers, julienned
2 medium yellow summer squash, halved and cut into 1/4-inch slices
6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/4 cup white wine or vegetable broth
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

2 bunches asparagus (2 pounds total), tough ends removed
4 tablespoons butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
  • While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
  • In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g

ROASTED SPAGHETTI SQUASH



Roasted Spaghetti Squash image

Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Number Of Ingredients 7

1 spaghetti squash (about 2 pounds), halved and seeded
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
  • When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

ROASTED SPAGHETTI SQUASH



Roasted Spaghetti Squash image

Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.

Provided by clare

Categories     Side Dish     Vegetables     Squash

Time 1h10m

Yield 4

Number Of Ingredients 4

1 (2 pound) spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, or as needed
½ teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
  • Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE



Roasted Spaghetti Squash with Asparagus and Goat Cheese image

A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Provided by KateS

Categories     Spaghetti Squash Recipes

Time 1h15m

Yield 2

Number Of Ingredients 11

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
cooking spray
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
¼ Spanish onion, diced
1 bunch fresh asparagus, cut into 1-inch pieces
2 cloves garlic, minced
½ cup vegetable broth
2 ounces goat cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh thyme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
  • Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
  • Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
  • Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g

ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON



Roasted Asparagus with Goat Cheese and Bacon image

Categories     Brunch     Roast     Low Carb     Quick & Easy     Goat Cheese     Lemon     Bacon     Asparagus     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

6 bacon slices
2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel

Steps:

  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
  • Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)

ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

ROASTED HERBED SQUASH WITH GOAT CHEESE



Roasted Herbed Squash with Goat Cheese image

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 log (11 ounces) fresh goat cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
1 tablespoon maple syrup, warmed slightly

Steps:

  • Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH



Cheesy Roasted Garlic Spaghetti Squash with Spinach image

Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h5m

Yield 2

Number Of Ingredients 12

3 tablespoons olive oil, divided, or as needed
1 (2 pound) spaghetti squash, halved and seeded
¼ teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
4 cloves garlic, unpeeled
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
1 cup chopped fresh spinach
6 tablespoons shredded mozzarella cheese, divided
6 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
  • Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
  • Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
  • Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
  • Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
  • Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g

BAKED ASPARAGUS AND GOAT CHEESE



Baked Asparagus and Goat Cheese image

Goat cheese is a great match for a lot of foods, and here it is used in this asparagus bake. It is so delicious, of course, I could be a little predjudiced on this matter, I love goat cheese on nearly everything!!

Provided by Chef mariajane

Categories     Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 lbs asparagus spears, trimmed (jumbo or extra-large)
2 tablespoons butter, melted, divided
salt
2 ounces white goat cheese, crumbled (about 1/2 cup)
1/2 cup fresh white breadcrumbs

Steps:

  • Preheat oven to 400°F Coat asparagus with 1 tablespoons melted butter, then salt lightly.
  • Arrange in an oven-to-table shallow baking dish large enough to hold asparagus in a single layer.
  • Evenly distribute goat cheese over asparagus, then sprinkle with breadcrumbs. Drizzle remaining 1 tablespoons melted butter over breadcrumbs. Bake asparagus until tender-crisp and breadcrumbs lightly browned, about 10 minutes.

Nutrition Facts : Calories 103.3, Fat 7, SaturatedFat 4.5, Cholesterol 17.6, Sodium 117.4, Carbohydrate 6.8, Fiber 2.4, Sugar 1.9, Protein 5.1

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE



Roasted Spaghetti Squash with Asparagus and Goat Cheese image

A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Provided by KateS

Categories     Spaghetti Squash Recipes

Time 1h15m

Yield 2

Number Of Ingredients 11

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
cooking spray
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
¼ Spanish onion, diced
1 bunch fresh asparagus, cut into 1-inch pieces
2 cloves garlic, minced
½ cup vegetable broth
2 ounces goat cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh thyme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
  • Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
  • Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
  • Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g

GOAT CHEESE PASTA WITH ROASTED ASPARAGUS



Goat Cheese Pasta With Roasted Asparagus image

Make and share this Goat Cheese Pasta With Roasted Asparagus recipe from Food.com.

Provided by Cheri 911

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs asparagus, tough ends removed (2 bunches)
4 tablespoons butter, cut into small pieces
12 ounces cavatappi pasta or 12 ounces other short pasta
5 ounces soft fresh goat cheese, crumbled
3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450°F
  • Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
  • While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
  • In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Nutrition Facts : Calories 564.6, Fat 20.8, SaturatedFat 12.9, Cholesterol 46.8, Sodium 248.3, Carbohydrate 73.6, Fiber 7.3, Sugar 4.8, Protein 23.4

ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY



Roasted Fresh Asparagus, Beets, and Goat Cheese Medley image

Nothing is as scrumptious as fresh asparagus nor roasted veggies. Full article by Cat Rooney/Epoch Times at http://www.theepochtimes.com/n3/99474-roasted-fresh-asparagus-beets-and-goat-cheese-medley/

Provided by CatsCooking

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 -3 small beets
1 tablespoon virgin oil
1 pinch salt & freshly ground black pepper
1 tablespoon fresh thyme, left on the stems (optional)
2 ounces goat cheese, with honey or 2 ounces seasoned goat cheese
2 tablespoons dried fruit (raisins or cranberries, apricots cut to small pieces)
2 tablespoons slivered almonds
parchment paper, to cover baking sheet

Steps:

  • Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
  • Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.

Nutrition Facts : Calories 153, Fat 9.6, SaturatedFat 3.6, Cholesterol 11.2, Sodium 109.5, Carbohydrate 12.4, Fiber 3.7, Sugar 4, Protein 7.1

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

Categories     Sauce     Cheese     Pasta     Roast     Goat Cheese     Asparagus     Boil

Yield serves 4

Number Of Ingredients 6

2 bunches asparagus (2 pounds), tough ends removed
5 tablespoons unsalted butter, cut into small pieces
Coarse salt and freshly ground pepper
12 ounces cavatappi or other short pasta shape
5 ounces fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
  • Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
  • In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
  • Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.

ASPARAGUS GALETTE WITH GOAT CHEESE



Asparagus Galette with Goat Cheese image

This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. -Kellyn Kemmerer, Baltimore, Maryland

Provided by Taste of Home

Categories     Side Dishes

Yield 8 servings.

Number Of Ingredients 14

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon kosher salt
10 tablespoons cold unsalted butter
1 to 3 tablespoons ice water
FILLING:
2 tablespoons unsalted butter, divided
2 medium leeks (white portion only), cut into 1/4-inch slices
2 teaspoons kosher salt, divided
1 tablespoon olive oil
1/2 pound sliced baby portobello mushrooms
1 pound fresh asparagus, trimmed and cut into 3-inch pieces
1 log (4 ounces) fresh goat cheese
1 large egg, lightly beaten

Steps:

  • Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 308 calories, Fat 22g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

Tips:

  • For best results, choose a spaghetti squash that is firm and heavy for its size.
  • To easily cut the spaghetti squash in half, place it on a cutting board and use a sharp knife to cut it lengthwise.
  • Be sure to scoop out all of the seeds and pulp from the spaghetti squash before roasting it.
  • If you don't have a baking sheet, you can roast the spaghetti squash in a large skillet.
  • To save time, you can roast the spaghetti squash ahead of time and store it in the refrigerator for up to 3 days.
  • Feel free to experiment with different toppings for your spaghetti squash. Some other great options include roasted tomatoes, mushrooms, or zucchini.

Conclusion:

Roasted spaghetti squash with asparagus and goat cheese is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own dietary needs. Whether you are looking for a vegan or vegetarian dish, or simply want a healthy and flavorful meal, this recipe is a great option. So next time you are looking for a new and exciting way to enjoy spaghetti squash, give this recipe a try.

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