This recipe for Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme holds a special place in my heart, embodying the vibrant flavors of spring while bringing a fresh twist to dinner time. The first time I prepared this dish, I was amazed by how simple ingredients could create a symphony of textures and tastes. Picture this: the sweet, nutty strands of spaghetti squash mingling with tender asparagus spears, all enveloped in a creamy ricotta blanket kissed by bright lemon and earthy thyme. It was a moment of culinary magic that I still reminisce about. Whether you’re a seasoned cook or just beginning to explore the kitchen, this recipe invites you into a world of delightful flavors and satisfying textures that will leave you dreaming of the next bite.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 55 minutes
- Total Duration: 1 hour 10 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 330
- Protein: 14 grams
- Carbs: 33 grams
- Fats: 17 grams
- Fiber: 5 grams
- Sugars: 3 grams
- Sodium: 350 mg
Why You’ll Love This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
This dish is not just visually stunning; it showcases the seasonal bounties of spring with fresh asparagus and the comforting richness of ricotta cheese. The striking color contrast between the golden strands of spaghetti squash and the vibrant green asparagus makes it a feast for the eyes as much as for the palate. Its zesty lemon notes paired with aromatic thyme elevate a simple meal into something truly special. Plus, it’s gluten-free and brimming with nutrients, making it a nutritious option for any day of the week!
The Complete Cooking Journey
Gather around, friends, as we embark on a culinary adventure that transforms humble spaghetti squash into a show-stopping centerpiece. With a few simple steps, we’ll turn fresh ingredients into something extraordinary to enjoy with your loved ones.
Ingredients:
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, 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 pine nuts, toasted
Method:
Step 1: Preheat the Oven
Arrange a rack in the middle of the oven and heat to 375 degrees F.
Step 2: Prepare the Squash for Roasting
Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of the oil. Place cut side down on one half of a rimmed baking sheet. Roast for 35 minutes.
Step 3: Prep the Asparagus
Meanwhile, trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.
Step 4: Roast the Asparagus and Squash
Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining 1/2 tablespoon oil. Place a garlic clove beneath each squash half. Return the baking sheet to the oven and roast until the asparagus is tender and starting to char, and the squash is easily pierced with a fork, about 10 minutes.
Step 5: Mix the Ricotta Filling
Meanwhile, place the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.
Step 6: Combine Ingredients
Remove the baking sheet from the oven and carefully remove the garlic cloves from beneath the squash. Add to the ricotta and mix well. Add the asparagus to the bowl.
Step 7: Prepare the Spaghetti Squash
When the squash is cool enough to handle but still warm, run a fork through the flesh to separate and remove the strands from the shell. Add to the ricotta mixture and stir to combine.
Step 8: Serve the Dish
Divide between plates or transfer to a serving platter and top with toasted pine nuts.
Serving Suggestions & Pairings
Serve this delicious spaghetti squash as a stand-alone dish or pair it with grilled chicken or salmon for added protein. A side salad with a light vinaigrette can complement the meal beautifully, enhancing the fresh, vibrant flavors. And don’t forget a crisp glass of white wine or sparkling water with a slice of lemon!
Storage & Leftovers Guide
If you find yourself with leftovers (and trust me, you’ll want to make extras!), store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in the microwave or on the stove until heated through.
Kitchen Wisdom & Success Tips
- Choosing the perfect squash: Look for firm spaghetti squash with a golden-yellow hue. Avoid any with soft spots or bruises.
- Toasting pine nuts: Keep an eye on pine nuts while toasting! They can turn from perfect to burnt in a matter of seconds.
- Customize the vegetables: Feel free to add or substitute other vegetables like cherry tomatoes or zucchini depending on what’s in season or available.
Flavor Variations & Adaptations
For a little heat, add a pinch of red pepper flakes to the ricotta mix. If you want to make it vegan, substitute the ricotta with a dairy-free version made from cashews or tofu. Experimenting with different herbs, such as basil or oregano, can also create new flavor profiles!
Reader Questions & Solutions
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Q: Can I use frozen asparagus?
- A: Absolutely! Just make sure to thaw and drain them well to avoid excess moisture.
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Q: What if I can’t find spaghetti squash?
- A: Butternut squash can also be used, though the texture will be different. It will still be delicious!
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Q: Can I prepare this dish ahead of time?
- A: Yes! You can roast the squash and asparagus in advance. Reheat and mix with the ricotta mixture just before serving.
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Q: Is there an alternative to ricotta cheese?
- A: Cottage cheese or blended silken tofu are great alternatives if you are looking for a different texture or a dairy-free option.
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Q: How do I know when the squash is cooked perfectly?
- A: The squash should yield easily to a fork, and the flesh should easily separate into strands.
Wrapping Up
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme recipe brings together simplicity and sophistication in a bowl. Each bite is a celebration of fresh ingredients, enhancing your dining experience with flavors that are as uplifting as a sunny spring day. So, roll up your sleeves, and let’s get cooking. Trust me, this dish will quickly find a permanent spot in your weekly dinner rotation. Enjoy the process and celebrate the vibrant bounty of the season!
Print
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A vibrant and nutritious dish showcasing spaghetti squash, tender asparagus, creamy ricotta, zesty lemon, and aromatic thyme.
Ingredients
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, 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 pine nuts, toasted
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of olive oil and place cut side down on one half of a rimmed baking sheet. Roast for 35 minutes.
- Meanwhile, trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.
- Remove the baking sheet with the squash, add the asparagus to the other side and toss with the remaining 1/2 tablespoon of olive oil. Place a garlic clove beneath each squash half and roast for an additional 10 minutes until the asparagus is tender and starting to char.
- While the vegetables are roasting, mix the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl.
- Remove the baking sheet from the oven, take out the garlic cloves, and add them to the bowl with the ricotta. Add the roasted asparagus to the mixture.
- When the squash is cool enough to handle, run a fork through the flesh to separate the strands and mix it into the ricotta mixture.
- Divide onto plates or transfer to a serving platter and top with toasted pine nuts.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove until heated through.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
