THE RECIPE JOURNAL · Main Course
Spaghetti Squash and Asparagus Bake with Goat Cheese
This easy vegetable bake combines tender spaghetti squash and fresh asparagus for a light, flavorful meal. Topped with creamy goat cheese, it’s perfect for a cozy dinner that’s both healthy and satisfying.
FROM THE KITCHEN • Spaghetti Squash and Asparagus Bake with Goat Cheese
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and lining a baking sheet with foil. Spray the spaghetti squash with cooking spray, season it with salt and pepper, then place it cut-side down on the baking sheet. Pop it in the oven and bake for about 35 minutes, until it's nice and tender. Let it cool for about 10 minutes before handling.
02
Step 2
While the squash is baking, warm some olive oil in a large skillet over medium heat. Toss in the onion and cook until it just starts to turn translucent, around 5 minutes. Add the asparagus and keep sautéing until the onion is soft and the asparagus is tender, which should take another 5 minutes. Stir in the garlic and cook for about a minute until you can really smell it, then transfer the veggies to a plate.
03
Step 3
Once your squash has cooled enough to handle, use a fork to scrape out the flesh into noodle-like strands. Add these “noodles” back into the skillet and sauté for 2 to 3 minutes until they're warmed through. Pour in the vegetable broth, bring it to a gentle simmer, and let it cook down for a couple of minutes.
04
Step 4
Finally, stir the onion and asparagus mixture back into the skillet with the squash, then crumble in the goat cheese and stir until it melts into the dish. Toss in some fresh basil and thyme, and season with salt and pepper to your liking. Give everything a good mix, and you’re ready to serve!
Why you’ll love it
This dish combines the natural sweetness of spaghetti squash with the fresh, slightly grassy flavor of asparagus. The creamy goat cheese adds a tangy richness, making every bite satisfying without feeling heavy. It’s a great way to enjoy a vegetable-forward meal that feels comforting and light at the same time.
How to serve
This bake is perfect as a main course for a light dinner or as a side alongside grilled chicken or fish. A simple green salad with a lemon vinaigrette pairs well, adding a fresh contrast to the richness of the cheese. For a bit of crunch, sprinkle toasted pine nuts or breadcrumbs on top before serving.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the vegetables tender without drying out the goat cheese. Avoid freezing, as the texture of the squash and cheese may change.
