Roasted Spaghetti Squash with Asparagus and Goat Cheese

Ingredients

• 1 bunch asparagus fresh cut into 1-inch pieces
• 2 tablespoons basil fresh chopped
• 1 tablespoon thyme leaves fresh minced
• 2 cloves garlic minced
• 2 ounces goat cheese 
• 2 servings salt and ground pepper black to taste
• 0.3  onion diced spanish
• 2.5 pound spaghetti squash halved lengthwise seeded
• 0.5 cup vegetable broth 

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Spray spaghetti squash with cooking spray and season with salt and pepper.
3. Place squash, cut-side down, on the prepared baking sheet.
4. Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
5. Heat olive oil in a large skillet over medium heat.
6. Saute onion in hot oil until just starting to turn translucent, about 5 minutes.
7. 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.
8. Remove onion mixture to a plate.
9. 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.
10. 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.
11. Add basil and thyme. Season with salt and ground black pepper to taste.