Print

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a flavorful and nutritious meal with this Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. This delightful dish combines the unique texture of spaghetti squash with vibrant asparagus, creamy ricotta, zesty lemon, and aromatic thyme for a satisfying dining experience. Perfect for a cozy dinner or light lunch, this recipe is quick to prepare, making it ideal for busy weeknights. Serve it as a main course or as a hearty side dish that pairs beautifully with grilled chicken or roasted vegetables. Enjoy a fresh, gluten-free meal that’s sure to impress!

Ingredients

Scale
  • 1 small spaghetti squash
  • 1 pound asparagus
  • 3/4 cup ricotta cheese
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon olive oil, divided
  • 3 tablespoons pine nuts (toasted, for garnish)

Instructions

  1. Preheat the oven to 375°F.
  2. Halve the spaghetti squash lengthwise and remove the seeds. Brush cut sides with olive oil, place cut-side down on a baking sheet, and roast for 35 minutes.
  3. While the squash roasts, trim and slice the asparagus into 2-inch pieces.
  4. Add asparagus to the baking sheet after removing the squash. Toss with olive oil and place smashed garlic cloves underneath the squash halves. Roast for an additional 10 minutes until tender.
  5. In a large bowl, mix ricotta cheese with lemon juice, lemon zest, thyme leaves, salt, and pepper.
  6. Once roasting is complete, combine roasted garlic and asparagus into the ricotta mixture.
  7. Once cool enough to handle, scrape spaghetti strands from the squash shell and mix them with the ricotta mixture.
  8. Serve warm topped with toasted pine nuts.

Nutrition

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

save me