Roasted Spaghetti Squash with Asparagus and Goat Cheese

When it comes to cozy yet light comfort food, this Roasted Spaghetti Squash with Asparagus and Goat Cheese hits all the right notes. It’s the kind of dish that feels fancy but is secretly easy , crisp, golden edges, creamy tang from goat cheese, and that signature spaghetti-squash stringiness that feels like pasta but sits much lighter on the stomach.

Spaghetti squash is one of those magical vegetables that turns into noodle-like strands once roasted, making it a fantastic alternative for gluten-free or low-carb eaters. Paired with spring-fresh asparagus and the rich creaminess of goat cheese, you get a meal that’s both nutrient-dense and flavor-forward.

Chef Lily loves using color as a guide when cooking , and this recipe delivers visual beauty. The golden squash contrasts beautifully with the emerald asparagus and snowy white goat cheese crumbles. It’s a weeknight-friendly dinner that also looks perfect on a brunch table.

Fun fact: According to the USDA, cooked spaghetti squash contains fewer than 45 calories per cup, making it a superb base for nutrient-rich meals. For safety, remember to let your roasted squash cool slightly before shredding to avoid steam burns , oven temperatures can keep the interior over 200°F (93°C) right after roasting (USDA Food Safety Guidelines

At-a-Glance Table

Equipment: Baking sheet, sharp knife, fork, and small skillet.

What You’ll Need

Ingredients

• 1 medium spaghetti squash (about 2 lb / 900 g)
• 1 bunch asparagus, trimmed and chopped (approx. 250 g)
• 3 tbsp olive oil
• 1 garlic clove, minced
• 4 oz (115 g) goat cheese, crumbled
• 1 tbsp fresh lemon juice
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley (optional for garnish)

Smart Swaps (Chef Lily’s Notes)

• Oil: Swap olive oil with avocado oil for a higher smoke point.
• Cheese: Try feta or ricotta if goat cheese feels too tangy.
• Asparagus: Broccoli florets or green beans make great seasonal replacements.
• Add crunch: Toasted almonds or sunflower seeds on top.
• Make it vegan: Use plant-based goat cheese or cashew cream instead.

Why This Recipe Works

1. Roasting for sweetness: High-heat roasting (400°F/200°C) caramelizes natural sugars in both squash and asparagus, balancing the tang of goat cheese.

2. Moisture control: Cooking the squash cut-side down traps steam inside, yielding tender strands without sogginess.

3. Flavor layering: Lemon juice brightens, goat cheese adds richness, and garlic deepens the savory base.

4. Texture harmony: The silky spaghetti squash and crisp asparagus create contrast , the key to a satisfying bite.

Let’s Cook

1. Preheat and prep.
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Carefully halve the spaghetti squash lengthwise and scoop out the seeds with a spoon.
2. Roast the squash.
   Brush the cut sides with 1 tbsp olive oil, sprinkle salt and pepper, and place cut-side down. Roast for 35–40 minutes until tender and lightly golden at the edges.
3. Roast the asparagus.
   On another pan, toss asparagus with 1 tbsp olive oil, minced garlic, and a pinch of salt. Roast for 10–12 minutes until slightly crisp and bright green.
4. Combine the magic.
   Use a fork to scrape the roasted squash into noodle-like strands. Add to a bowl with asparagus, remaining olive oil, lemon juice, and goat cheese.
5. Finish and serve.
   Toss gently, sprinkle fresh parsley, and taste for seasoning. Serve warm. If desired, top with extra cheese or red pepper flakes.

Chef Lily’s rescue tip: If your squash turns watery, let it sit in a colander for a few minutes before mixing , this removes excess moisture and keeps textures perfect.

Make It Your Way

• Weeknight Fast-Track: Microwave squash halves for 8–10 minutes instead of roasting to cut total time by 25 minutes.
• Family-Friendly Mild: Use ricotta or cream cheese for a less tangy flavor.
• Bold & Spicy: Add chili oil or crushed red pepper flakes while tossing.
• Vegan Version: Replace goat cheese with a coconut-based vegan cheese or creamy hummus.
• Air-Fryer Option: Roast squash halves at 375°F (190°C) for 25 minutes in an air fryer; cook asparagus for 7–8 minutes.

Nutrition (Per Serving)

Values are approximate based on listed ingredients.

Save It for Later

Refrigeration: Store leftovers in an airtight container up to 3 days.
Freezing: Freeze portions without cheese for up to 2 months; thaw overnight before reheating.
Reheating: Warm in oven at 350°F (175°C) for 10–12 minutes or in an air fryer at 320°F (160°C) for 6 minutes , it restores the crisp edge perfectly.

Always reheat until internal temperature reaches at least 165°F (74°C) for safe consumption.

Serve It Like a Pro

Pair this dish with:

• Garlic herb bread or sourdough toast
• Simple side salad with lemon vinaigrette
• A crisp white wine like Sauvignon Blanc

Plating tip: Use a shallow white bowl so the golden strands and green asparagus pop visually. Finish with an extra crumble of goat cheese and a drizzle of olive oil for restaurant-style shine.

Your Turn in the Kitchen

Every cook has that one dish that feels like home yet impresses guests , this Roasted Spaghetti Squash with Asparagus and Goat Cheese can be yours. It’s simple, colorful, and satisfying without heaviness. You can make it for a quiet night in, a casual brunch, or even a dinner party when you want something elegant without stress.

Chef Lily’s philosophy is “color, comfort, and confidence.” Cooking should feel joyful , like painting with ingredients. So grab your squash, heat that oven, and watch how easily you can turn humble vegetables into a beautiful, restaurant-worthy plate.

Tag us with your crisp creations and share your twists , whether you add mushrooms, walnuts, or drizzle honey over the top. Your kitchen, your story.