Asparagus, shiitake and spaghetti squash sauté

Prep 5 min
Total 1 hour
Serves 4

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3 tbsp
vegetable oil, or melted butter, divided
3/4 tsp
salt, divided
Pinch of
1/2 bunch
thin asparagus, cut into 2-in. pieces (2 cups)
1 227-g pkg
shiitake mushrooms, halved
garlic cloves, minced
1 tbsp
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 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.



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

Chatelaine Quickies: Macaroni and cheese with roasted butternut squash

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