Description
A fresh and healthy dish combining spaghetti squash, asparagus, ricotta, lemon, and thyme.
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
- Arrange a rack in the middle of the oven and preheat to 375°F (190°C).
- Cut the squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with ½ tablespoon olive oil.
- Place cut-side down on one half of a rimmed baking sheet and roast for 35 minutes.
- While the squash roasts, trim the woody ends from the asparagus and cut the stalks diagonally into 2-inch pieces.
- Remove the baking sheet from the oven. Add the asparagus to the empty side of the pan and toss with the remaining ½ tablespoon olive oil.
- Place one smashed garlic clove under each squash half.
- Return to the oven and roast for about 10 minutes, until the asparagus is tender and lightly charred and the squash is fork-tender.
- In a large bowl, combine ricotta, lemon juice, lemon zest, thyme, salt, and black pepper. Stir until smooth.
- Remove the garlic cloves from under the squash and mash them into the ricotta mixture.
- Add the roasted asparagus.
- When the squash is cool enough to handle but still warm, use a fork to scrape the flesh into spaghetti-like strands.
- Add the squash to the ricotta mixture and gently toss to combine.
- Transfer to a serving platter or divide among plates. Sprinkle with toasted pine nuts and serve warm.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Substitute pine nuts with walnuts or almonds if desired.
- For extra richness, add a sprinkle of Parmesan cheese before serving.
- Best served warm so the ricotta stays creamy.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Spaghetti Squash, Asparagus, Ricotta, Lemon, Thyme