Spaghetti Squash With Asparagus Tomato Sauce – Country Li

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Servings: 2 Difficulty: Intermediate
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A light yet hearty vegetarian dish featuring tender squash strands coated in a bright, fresh tomato and asparagus sauce.
Spaghetti Squash With Asparagus Tomato Sauce - Country Li recipe image
Spaghetti Squash With Asparagus Tomato Sauce - Country Li recipe image
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Spaghetti Squash With Asparagus Tomato Sauce – Country Li

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 160.0

Description

This comforting dish transforms humble spaghetti squash into a satisfying meal that feels both elegant and homey. The natural sweetness of the roasted squash pairs beautifully with a vibrant, quick-cooked sauce made from ripe plum tomatoes, fresh asparagus, and aromatic garlic. The addition of dried thyme adds a subtle earthy note, while a hint of sugar balances the acidity of the tomatoes. It is an excellent choice for a healthy weeknight dinner, a light lunch, or a side dish for meatless Mondays. The textures are delightful, with the soft, noodle-like squash contrasting against the crisp-tender asparagus stalks. Simple to prepare with pantry staples, this recipe brings a fresh, seasonal flavor to your table without complicated techniques or long cooking times.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Place squash halves cut-side down on a baking sheet. Roast for 35-40 minutes until the flesh is tender and easily pierced with a fork.
  3. While squash roasts, bring a large pot of salted water to a boil. Add the asparagus stalks and blanch for 2 minutes until bright green and crisp-tender. Drain and set aside.
  4. Once squash is cool enough to handle, use a fork to scrape the flesh into strands, resembling spaghetti. Set aside.
  5. Heat olive oil in a large skillet over medium heat. Add the garlic and thyme, cooking for 30 seconds until fragrant.
  6. Add the chopped tomatoes and sugar to the skillet. Cook for 5-7 minutes, mashing tomatoes slightly, until they break down into a sauce.
  7. Add the blanched asparagus to the tomato sauce and toss to coat. Heat through for 1-2 minutes.
  8. Add the spaghetti squash strands to the skillet. Gently toss with the sauce until evenly coated and heated through.
  9. Season with salt and additional pepper to taste. Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 160.0kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 13.6mg1%
Total Carbohydrate 19.7g7%
Dietary Fiber 3.9g16%
Sugars 7.7g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Substitutions: If fresh plum tomatoes are unavailable, you can use a 14.5 oz can of crushed tomatoes. For a richer sauce, add a splash of vegetable broth or a tablespoon of nutritional yeast.

Tip: To make peeling the asparagus easier, snap off the tough woody ends before cutting them into stalks. The squash strands hold sauce better if they are slightly separated but not mushy.

Keywords: spaghetti squash, asparagus, tomato sauce, vegetarian, vegan, healthy dinner, gluten free, low carb, spring vegetables, garlic, olive oil, thyme, easy recipe, weeknight meal, plant based, roasted squash, fresh herbs, light meal, comfort food
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