Description
A vibrant and nutritious dish showcasing spaghetti squash, tender asparagus, creamy ricotta, zesty lemon, and aromatic thyme.
Ingredients
Scale
- 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