Spaghetti Squash with Asparagus Recipe

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Coat the inside of spaghetti squash with olive oil and place cut-side down onto the prepared baking sheet.

Bake in the preheated oven until squash is tender and a fork can easily puncture the flesh 30 to 40 minutes. Remove baking sheet from oven and cool squash until easily handled about 15 minutes.

Heat coconut oil in a skillet over low heat; cook and stir asparagus until tender yet firm to the bite about 5 minutes.

Shred the squash flesh using a fork to create long strands that resemble noodles. Mix squash and basil into asparagus adding more coconut oil if too dry; cook and stir for 1 minute. Remove skillet from heat and mix tomatoes and pine nuts into squash mixture.