Description
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a light and flavorful dish.
Ingredients
Scale
- 1 small spaghetti squash (about 1½ lb / 680 g)
- 1 tbsp olive oil, divided
- 2 cloves garlic, smashed
- 1 lb (450 g) asparagus, trimmed
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the squash in half lengthwise and scoop out the seeds. Brush cut sides with ½ tablespoon olive oil and place cut-side down on a baking sheet. Roast for 35 minutes.
- While the squash roasts, trim the asparagus and cut into 2-inch pieces.
- Add asparagus to the baking sheet and toss with ½ tablespoon olive oil. Place one smashed garlic clove under each squash half. Roast for 10 minutes.
- In a bowl, combine ricotta, lemon juice, lemon zest, thyme, salt, and black pepper. Stir until smooth.
- Remove garlic from under the squash and mash into the ricotta mixture. Add the roasted asparagus.
- When squash is cool enough, use a fork to scrape flesh into strands. Add to the ricotta mixture and gently toss.
- Transfer to a serving platter, sprinkle with toasted pine nuts, and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Substitute pine nuts with walnuts or almonds if desired.
- Add a sprinkle of Parmesan cheese for extra richness.
- Best served warm for creamy ricotta.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Spaghetti Squash, Asparagus, Ricotta, Lemon, Thyme