Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Looking for a fresh, nutritious dish that’s bursting with flavor? This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme combines light, healthy ingredients with a touch of indulgence.
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Servings: 4
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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.