Spaghetti Squash with Ricotta and Asparagus
A satisfying and healthy vegetarian dish that combines roasted spaghetti squash with creamy ricotta cheese and tender asparagus, highlighted by lemon and thyme.
Ingredients
Main Ingredients
- 1 medium spaghetti squash (about 2–3 pounds)
- 2 tablespoons olive oil
- 1 bunch asparagus, trimmed and cut into bite-sized pieces (about 1 pound)
- 1 cup ricotta cheese
- 1 large lemon (juice and zest)
- 1 tablespoon fresh thyme leaves, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the spaghetti squash: Slice it in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and sprinkle with salt and pepper.
Cooking
- Roast the squash: Place the halves cut-side down on the baking sheet, and roast in the oven for about 40 minutes or until the flesh is tender.
- While the squash roasts, heat a skillet over medium heat. Add a splash of olive oil and the asparagus pieces. Sauté for about 5-7 minutes until tender but still bright green. Season with salt and pepper.
Combine and Serve
- In a bowl, mix the ricotta, lemon juice, lemon zest, and chopped thyme. Stir in the sautéed asparagus.
- Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
- Combine the spaghetti squash strands with the ricotta and asparagus mixture, ensuring everything is evenly coated.
- Transfer the mixture to a serving dish. Top with additional thyme leaves and grated Parmesan, if desired. Enjoy warm!
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat in the oven for best texture. Mix in red pepper flakes for heat or experiment with different herbs for variety.