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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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Indulge in the delightful flavors of Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. This vibrant dish brings together the heartiness of roasted spaghetti squash and the crispness of asparagus, complemented by creamy ricotta and bright citrus notes. Perfect for weeknight dinners or elegant gatherings, this easy-to-make recipe is sure to impress your family and friends.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush cut sides with olive oil and place cut-side down on a baking sheet.
  3. Roast for 35 minutes.
  4. Trim asparagus ends and cut into 2-inch pieces. After 35 minutes, add asparagus to the baking sheet, toss with olive oil, and roast for an additional 10 minutes alongside the squash.
  5. In a bowl, combine ricotta cheese with lemon juice, thyme, salt, and pepper.
  6. Once roasted, mix garlic from beneath the squash into the ricotta mixture along with the asparagus.
  7. Fluff the squash strands with a fork and mix them into the ricotta mixture until well combined.
  8. Serve warm, garnished with toasted pine nuts.

Nutrition

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