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  1. Spaghetti Squash with Asparagus and Pine Nuts

Spaghetti Squash with Asparagus and Pine Nuts

01:15:00 4 servings, 1-1/4 cups (300 mL) each
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4 servings, 1-1/4 cups (300 mL) each

Baked spaghetti squash is used in this recipe as the noodles. The fresh asparagus, pesto Parmesan dressing and pine nuts are the perfect additions to make this the perfect side dish!

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Make It

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  • Heat oven to 400ºF.
  • Spray cut sides of squash with cooking spray; place, cut sides down, on baking sheet.
  • Bake 30 to 35 min. or until tender. Cool 10 min. Use fork to scrape squash flesh into spaghetti-like strands.
  • Heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 3 to 5 min. or until onions are softened. Stir in asparagus; cook and stir 5 to 7 min. or until crisp-tender. Add squash; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently.
  • Top with remaining ingredients.


Substitute fresh thyme for the basil.

How to Cook Spaghetti Squash in the Microwave

Place squash halves, cut sides down, in microwaveable dish. Add enough water to dish to fill to 1-inch depth. Microwave on HIGH 12 min. or until squash can easily be pierced with fork.


  • 4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
Calories 200
% Daily Value
Total fat 10g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 290mg
Carbohydrate 25g
Dietary fibre 6g
Sugars 10g
Protein 7g
Vitamin A 10 %DV
Vitamin C 25 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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