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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe

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4.3 from 51 reviews

A light and refreshing roasted spaghetti squash dish featuring tender asparagus, creamy ricotta, bright lemon, and fragrant thyme, topped with toasted pine nuts for a delightful crunch. This nutritious vegetable medley offers a perfect balance of flavors and textures, ideal for a wholesome vegetarian meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Spaghetti Squash

  • 1 small spaghetti squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil, divided
  • 2 cloves garlic, smashed

Vegetables and Herbs

  • 1 pound asparagus
  • 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)

Dressing and Seasoning

  • 3/4 cup ricotta cheese
  • 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Toppings

  • 3 tablespoons pine nuts, toasted

Instructions

  1. Preheat Oven: Arrange a rack in the middle of the oven and heat to 375°F (190°C) to prepare for roasting.
  2. Prepare Spaghetti Squash: Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of the olive oil. Place cut-side down on one half of a rimmed baking sheet. Roast for 35 minutes.
  3. Prepare Asparagus: While the squash roasts, trim the woody ends of the asparagus and cut the stalks diagonally into 2-inch pieces.
  4. Add Asparagus and Garlic, Continue Roasting: Remove the baking sheet with the squash from the oven, add asparagus to the other side, toss with remaining 1/2 tablespoon olive oil, and tuck a smashed garlic clove beneath each squash half. Return the baking sheet to the oven and roast for about 10 minutes until asparagus is tender and slightly charred, and the squash is fork-tender.
  5. Mix Ricotta Mixture: In a large bowl, combine ricotta cheese, lemon juice, lemon zest, fresh thyme leaves, kosher salt, and ground black pepper. Stir until smooth.
  6. Add Roasted Garlic and Asparagus: Remove the garlic cloves from beneath the squash and mash them into the ricotta mixture. Add the roasted asparagus pieces and mix well.
  7. Scrape Spaghetti Squash: When squash is cool enough to handle but still warm, use a fork to scrape the flesh into strands from the shell. Add these strands to the ricotta and asparagus mixture and stir to combine thoroughly.
  8. Serve: Divide the mixture between plates or transfer to a serving platter. Top with toasted pine nuts to add a crunchy texture and serve warm.

Notes

  • For extra flavor, you can drizzle a bit more olive oil or a sprinkle of parmesan before serving.
  • Make sure to roast the garlic with the squash to soften it and mellow its flavor.
  • To toast pine nuts, simply heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
  • This dish can be served as a main vegetarian entree or as a side dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

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