3 tablespoons Canapure Canola Oil, or more as needed
1 bunch asparagus, trimmed, or more to taste
5 leaves fresh basil, chopped, or more to taste
1 cup multi-colored cherry tomatoes, halved, or more to taste
2 tablespoons pine nuts, or to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Coat the inside of spaghetti squash with Canapure Canola 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 Canapure Canola 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