Spaghetti Squash with Asparagus, Ricotta, and Lemon Delight

Let me tell you about my absolute favorite dish that sings of spring: *Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme*. This dish is like a breath of fresh air on your plate! It’s light, vibrant, and bursting with flavor, making it perfect for those warm evenings when you want something delicious without feeling weighed down. The first time I made it, I was experimenting with spaghetti squash, and oh my goodness, the way it transforms into those lovely, noodle-like strands is just magical!

As the squash roasts, the kitchen fills with that nutty aroma, and when you toss in roasted asparagus and creamy ricotta, it’s hard not to sneak a taste. And let’s not forget the zesty lemon and fragrant thyme—they elevate the dish into something truly special! I love serving it to friends during dinner parties; it always impresses them while being surprisingly simple to prepare. Trust me, once you try this dish, you’ll be coming back for seconds, and maybe even thirds! So, let’s dive into the details and get cooking!

Ingredients List

• 1 small spaghetti squash (about 1½ lb / 680 g)
• 1 tbsp olive oil, divided
• 2 cloves garlic, smashed
• 1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
• ¾ cup ricotta cheese
• 3 tbsp freshly squeezed lemon juice (about 1 medium lemon)
• 1 tsp finely grated lemon zest
• 1 tsp fresh thyme leaves (from 4–5 sprigs)
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 3 tbsp pine nuts, toasted

How to Prepare Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Preheat and Prepare the Squash

First things first, you’ll want to preheat your oven to 375°F (190°C). While that’s warming up, grab your small spaghetti squash. Carefully cut it in half lengthwise—be cautious, as it can be a bit tough! Scoop out those seeds using a spoon; you want a nice clean surface. Now, brush the cut sides with ½ tablespoon of olive oil. This not only adds flavor but helps with roasting. Place the squash cut-side down on a baking sheet and pop it in the oven. Let it roast for about 35 minutes, until the flesh is tender and you can easily scrape it into those delightful strands!

Roast the Asparagus

While the squash is roasting, it’s time to give your asparagus some love. Trim the ends off the asparagus and cut them into 2-inch pieces. Add the pieces to your baking sheet, drizzling the remaining ½ tablespoon of olive oil over them. Toss everything around to coat. Now, here’s a little tip: place one smashed garlic clove under each half of the squash. It infuses the dish with amazing flavor as it roasts! After 35 minutes, add the asparagus to the oven and let it roast for another 10 minutes, until it’s tender and bright green.

Make the Ricotta Mixture

While the squash and asparagus are doing their thing, let’s whip up the ricotta mixture! In a bowl, combine the creamy ricotta cheese, freshly squeezed lemon juice, lemon zest, thyme leaves, kosher salt, and black pepper. Stir until it’s nice and smooth. Trust me, the lemon and thyme add a wonderful brightness that complements the dish beautifully!

Combine and Serve

Once your squash is cool enough to handle, grab a fork and scrape the flesh into those spaghetti-like strands. Add them to your ricotta mixture, along with the roasted asparagus (don’t forget to mash that garlic into the mix!). Gently toss everything together until well combined. Transfer to a lovely serving platter, sprinkle with toasted pine nuts for that perfect crunch, and serve it warm. Enjoy every bite of this delightful, fresh dish!

Why You’ll Love This Recipe

• It’s quick to prepare, making it perfect for busy weeknights!
• The combination of fresh ingredients creates a light, flavorful dish that feels gourmet.
• Rich in nutrients, this recipe is a healthy choice that satisfies without weighing you down.
• It’s versatile—great as a main dish or a side, and it impresses guests every time!
• Plus, it’s vegetarian-friendly, making it inclusive for many diets.

Tips for Success

To make your *Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme* truly shine, here are some of my favorite tips! First, don’t skip the roasting—this step brings out the natural sweetness of the squash and asparagus. Keep an eye on the timing; if your asparagus looks a little too browned, it’s okay to pull it out early!

If you’re out of ricotta, cottage cheese can work in a pinch, though the texture will be a bit different. For a nut-free version, swap out the pine nuts for sunflower seeds or simply omit them altogether. And if you want an extra flavor kick, try adding a sprinkle of red pepper flakes for a hint of spice.

Finally, serving it warm allows that creamy ricotta to shine, but leftovers taste great chilled too! This dish is perfect for meal prep; just store it in an airtight container and enjoy it throughout the week!

Nutritional Information

Here’s the breakdown of the nutritional values for my *Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme*. Keep in mind that these values are estimates and can vary based on specific ingredients used:

• Calories: 300
• Fat: 15g
• Protein: 10g
• Carbohydrates: 35g
• Sugar: 3g
• Fiber: 6g
• Sodium: 300mg

This dish is not only delicious but also packed with nutrients, making it a fantastic choice for a healthy meal!

FAQ Section

Q1: Can I prepare the spaghetti squash ahead of time?
Absolutely! You can roast the spaghetti squash a day in advance. Just store it in an airtight container in the fridge. When you’re ready to serve, simply scrape the strands and mix them with the ricotta and asparagus mixture. It’s a great time-saver!

Q2: What if I don’t have fresh thyme?
No worries! If you don’t have fresh thyme on hand, you can use dried thyme instead. Just remember, dried herbs are more concentrated, so use about a third of the amount—around ⅓ teaspoon should do the trick!

Q3: Can I make this dish vegan?
Yes, you can! Substitute the ricotta cheese with a plant-based alternative like cashew cream or tofu blended with nutritional yeast for that creamy texture. Just add some extra lemon juice to keep that bright flavor!

Q4: How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Just give it a good stir before serving again, and it’s delicious either warm or cold!

Q5: What can I serve with this dish?
*Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme* pairs beautifully with a light salad or some crusty bread. It also makes a great side dish for grilled chicken or fish if you want to add some protein to your meal!

Storage & Reheating Instructions

Storing leftovers from your *Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme* is super easy! Just transfer any uneaten portions into an airtight container and pop it in the fridge. It’ll stay fresh for up to 4 days. When you’re ready to enjoy it again, you have a couple of options for reheating. You can gently warm it in the microwave for about 1-2 minutes, stirring halfway through, or heat it on the stovetop over low heat until warmed through. Just be careful not to overheat, as you want to keep that creamy ricotta nice and smooth!

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