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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
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Discover a delightful and healthy dish with this Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. This vibrant meal captures the essence of spring with its fresh ingredients and bright flavors. Featuring creamy ricotta cheese combined with tender asparagus and zesty lemon, this dish is not only visually appealing but also easy to prepare. Perfect for weeknight dinners or special occasions, it can be served as a main course or side dish. Enjoy the nutritious benefits of vegetables while indulging in a comforting yet light meal that everyone will love.

Ingredients

Scale
  • 1 small spaghetti squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 2 cloves garlic, smashed
  • 1 pound asparagus
  • 3/4 cup ricotta cheese
  • 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons pine nuts, toasted

Instructions

  1. Preheat your oven to 375°F.
  2. Halve the spaghetti squash lengthwise and remove the seeds. Brush cut sides with olive oil and place cut-side down on a baking sheet.
  3. Roast for about 35 minutes until tender.
  4. While roasting, trim asparagus and cut into diagonal pieces.
  5. After removing the squash, add asparagus to the baking sheet, toss with remaining olive oil, and place smashed garlic under each squash half. Roast for an additional 10 minutes until asparagus is tender.
  6. In a mixing bowl, combine ricotta cheese, lemon juice, lemon zest, thyme, salt, and pepper.
  7. Once roasted, combine garlic and asparagus into the ricotta mixture. Shred the spaghetti squash strands into the mixture and mix gently.
  8. Serve topped with toasted pine nuts.

Nutrition

Find it online: https://tastyquick.com/recipe-spaghetti-squash-with-asparagus-ricotta-lemon-and-thyme/