Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Looking for a light yet satisfying dish that’s as nutritious as it is delicious?
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is your answer!
With just a few simple ingredients, you’ll enjoy a fresh and vibrant meal that’s perfect for any day of the week.
Roasted spaghetti squash pairs perfectly with crisp asparagus, creamy ricotta, and a burst of lemon—making it a refreshing, wholesome option for lunch or dinner.
Plus, it’s easy to make and packed with flavor!
For Spaghetti Squash
- Spaghetti Squash – A low-carb, gluten-free alternative to pasta, providing a light base for the dish.
- Olive Oil – For roasting the squash and asparagus, giving them a delicious golden crisp.
- Garlic – Adds flavor and depth to the roasted vegetables.
- Asparagus – Adds a fresh, crisp texture and complements the creamy ricotta.
For Ricotta Mixture
- Ricotta Cheese – Creamy and mild, it binds the squash and asparagus together while adding richness.
- Lemon Juice – Adds a burst of freshness and a bright, tangy note to balance the richness.
- Lemon Zest – Enhances the citrusy flavor and adds fragrance.
- Thyme – Fresh herbs provide an earthy, fragrant taste.
- Kosher Salt – To season the dish perfectly.
- Black Pepper – Freshly ground for a subtle warmth.
For Topping
- Pine Nuts – Toasted for a crunchy, nutty contrast to the creamy ricotta and tender squash.
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
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Ingredients:
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 garlic cloves, 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 (from 4 to 5 sprigs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons toasted pine nuts
Instructions:
- Preheat your oven to 375°F and position a rack in the center.
- Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1/2 tablespoon of olive oil. Place the squash halves cut-side down on a rimmed baking sheet. Roast for 35 minutes.
- While the squash roasts, prepare the asparagus: Trim the tough ends and cut the stalks diagonally into 2-inch pieces.
- Once the squash is done roasting, add the asparagus to the other side of the baking sheet. Toss it with the remaining 1/2 tablespoon of olive oil. Place a smashed garlic clove under each squash half. Return the sheet to the oven and roast for another 10 minutes, or until the asparagus is tender and slightly charred, and the squash is soft enough to be pierced with a fork.
- In a large bowl, combine the ricotta cheese, lemon juice, lemon zest, thyme, salt, and black pepper. Stir well to combine.
- Remove the baking sheet from the oven. Discard the garlic cloves from beneath the squash and add them to the ricotta mixture. Mash the garlic into the mixture.
- Once the squash is cool enough to handle, use a fork to scrape the flesh into strands and add them to the ricotta mixture. Stir everything together gently, then fold in the roasted asparagus.
- Serve the dish on plates or a serving platter, topping it with toasted pine nuts.
- Leftovers can be kept in a covered container in the refrigerator for up to 4 days.
Nutrition
Calories: 219 kcal | Carbohydrates: 16.4g | Protein: 9.5g | Fat: 14.6g | Saturated Fat: 4.8g | Cholesterol: 0mg | Sodium: 297.7mg | Potassium: 0mg | Fiber: 4.6g | Sugar: 6.1g | Vitamin A: 0 IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
- Can I use pre-cut or frozen spaghetti squash to save time?
Yes, pre-cut or frozen spaghetti squash works perfectly! If using frozen, make sure to thaw and drain any excess moisture before using. This saves a lot of time and effort.
- How can I make the roasting process faster?
You can microwave the whole spaghetti squash for 5-7 minutes to soften it, making it much easier to cut in half. Once cut, simply brush with olive oil and roast as usual for a quicker prep time.
- Can I sauté the asparagus instead of roasting it?
Definitely! If you’re short on time, sauté the asparagus in a bit of olive oil in a skillet for 5-7 minutes, until tender-crisp. It will still taste great and be much faster than roasting.
- Can I use store-bought ricotta cheese?
Yes, store-bought ricotta works just as well as homemade. For an even easier option, use pre-grated lemon zest and pre-minced garlic to save even more time.
- How can I add more flavor without extra effort?
For extra flavor, try adding a sprinkle of grated Parmesan cheese on top just before serving. You can also use jarred lemon zest or pre-minced garlic to cut down on prep time while still keeping the dish full of flavor.
