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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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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a vibrant and wholesome dish that perfectly balances fresh flavors and creamy textures. This delightful recipe is not only simple to prepare but also makes for a stunning centerpiece at any dinner table. The combination of roasted spaghetti squash and tender asparagus, tossed in a luscious ricotta mixture infused with zesty lemon and aromatic thyme, creates an unforgettable culinary experience. Ideal for gatherings or cozy family dinners, this dish is both satisfying and nutritious, making it a fantastic addition to your weekly meal rotation.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the spaghetti squash in half lengthwise, remove the seeds, and brush with 1/2 tablespoon of olive oil. Place cut-side down on a baking sheet.
  3. Roast the squash for about 35 minutes.
  4. While roasting, trim the asparagus ends and cut into 2-inch pieces.
  5. After 35 minutes, add asparagus to the baking sheet alongside the squash, toss with remaining olive oil, and roast for an additional 10 minutes.
  6. In a large bowl, mix ricotta cheese, lemon juice, lemon zest, thyme leaves, salt, and pepper until combined.
  7. Once squashes are cool enough to handle, shred their flesh into strands using a fork and mix with the ricotta mixture along with roasted asparagus.
  8. Serve topped with toasted pine nuts.

Nutrition

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