i've been having a cooking love-affair with spaghetti squash. even before going gluten-free, my husband and i would often enjoy this versatile veggie as the base for our meals. well, this past week i created a new dish that made use of some of the delicious asparagus that has been available lately.

this is what you'll need for 4 servings...

1 spaghetti squash
1/2-1 bushel of asparagus, cleaned with woody ends off
1 onion, chopped
1 ear corn, cut off the cob
1/4 cup fresh dill, chopped
1/2 cup plain greek yogurt
1 oz goat cheese
1-2 oz bleu cheese
olive oil
lemon wedges
salt & pepper

1. pierce the skin of the squash, and roast it in a 400 degree oven for 45min - 1hr, or until it's fork tender. also, roast your asparagus (after drizzling it with olive oil and sprinkling it with salt) for about 20 min.

2. as squash and asparagus cook, saute the onions in some olive oil until they're lightly browned, and then toss in corn at the last minute.

3. allow the squash to cool, and then cut it in half, scoop out the seeds, and then scrap out the stringy flesh into a large bowl. cut asparagus into 1-2 inch long pieces and add them in. also mix in the cooked veggies, dill, yogurt, crumbled cheese, and season with salt & pepper to taste.

4. mix everything together, and then serve with wedges of fresh lemon to further brighten the flavor!

if you still haven't tried spaghetti squash, it's time to hop on the bandwagon. this yummy veggie makes for the perfect foundation for a spring meal : )

bon appetit!