Spaghetti Squash With Asparagus

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

2. 2

   Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the prepared baking sheet.

3. 3

   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.

4. 4

   Heat coconut oil in a skillet over low heat; cook and stir asparagus until tender yet firm to the bite, about 5 minutes.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.