Asparagus, Shiitake And Spaghetti Squash Sauté


  • Prep Time5 mins
  • Total Time1 hr
  • Makes4 servings
Asparagus, Shiitake And Spaghetti Squash Sauté

Photo, Erik Putz.

Chatelaine Triple Tested

This versatile gourd makes an eat-your-veggies healthy alternative to the usual pasta.


  • 1 large spaghetti squash

  • 3 tbsp vegetable oil, or melted butter, divided

  • 3/4 tsp salt, divided

  • Pinch of pepper

  • 1/2 bunch thin asparagus, cut into 2-in. pieces (2 cups)

  • 1 227-g pkg shiitake mushrooms, halved

  • 2 garlic cloves, minced

  • 2 tsp chili-garlic sauces

  • 1 tbsp sesame oil

  • 2 tsp toasted sesame seeds


  • PREHEAT oven to 375F, then line a baking sheet with parchment.

  • CUT ends off squash and discard. Halve lengthwise, then scoop out seeds and stringy strands. Brush inside of squash with 1 tbsp oil and sprinkle with 1/2 tsp of the salt and pepper, then place, cut-side down, on prepared sheet. Roast until a fork is easily inserted in centre, 40 to 45 min. Flip squash and cool about 15 min. Shred squash into long strands using a spoon or fork and transfer to a bowl. Toss with 1 tbsp oil.

  • HEAT remaining 1 tbsp oil in a large frying pan over medium-high, 3 to 5 min. Add asparagus, shiitakes, garlic and remaining 1/4 tsp of the salt and cook until soft, 2 min. Drizzle with chili-garlic sauce and sesame oil and cook 1 more min.

  • DIVIDE squash among 4 plates. Top with asparagus mixture and sprinkle with sesame seeds before serving.

Nutrition (per serving)

Calories 179, Protein 4g, Carbohydrates 18g, Fat 12g, Fibre 5g, Sodium 486mg.
Excellent source of folate.

Get more spaghetti squash recipes.