Spaghetti Squash with Asparagus and Lemon Ricotta Recipe

Introduction

This Spaghetti Squash with Asparagus recipe is a light and flavorful dish perfect for spring or any time you want a healthy, comforting meal. The tender roasted squash strands combined with bright lemon, fresh thyme, and toasted pine nuts create a delicious, colorful plate.

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

1. Step 1: Arrange a rack in the middle of the oven and heat to 375°F. Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of olive oil. Place cut-side down on one half of a rimmed baking sheet and roast for 35 minutes. Meanwhile, trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.
2. Step 2: Remove the baking sheet with the squash. Add the asparagus to the other side of the sheet and toss with the remaining 1/2 tablespoon olive 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.
3. Step 3: Meanwhile, place the ricotta, lemon juice, lemon zest, thyme leaves, salt, and pepper in a large bowl and stir to combine.
4. Step 4: Remove the baking sheet from the oven and carefully take out the garlic cloves from beneath the squash. Add them to the ricotta mixture and mix well. Add the roasted asparagus to the bowl.
5. Step 5: When the squash is cool enough to handle but still warm, use a fork to separate and remove the strands from the shell. Add the squash strands to the ricotta mixture and stir to combine.
6. Step 6: Divide between plates or transfer to a serving platter and top with toasted pine nuts before serving.

Tips & Variations

• For extra flavor, try adding a sprinkle of grated Parmesan or a drizzle of good-quality balsamic vinegar before serving.
• You can substitute goat cheese for ricotta to create a tangier flavor profile.
• If pine nuts are unavailable, chopped toasted walnuts or almonds make a great crunchy alternative.
• Make sure not to over-roast the asparagus to keep a slight bite and vibrant color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to preserve the texture of the squash and asparagus. Adding a splash of water before reheating can help keep the dish moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the squash and asparagus ahead of time and store them separately. Combine with the ricotta mixture just before serving to keep everything fresh.

What if I don’t have fresh thyme?

If fresh thyme is not available, dried thyme can be used, but reduce the amount to about 1/3 teaspoon since dried herbs are more concentrated.

Spaghetti Squash with Asparagus and Lemon Ricotta Recipe

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4.9 from 150 reviews

A light and refreshing roasted spaghetti squash dish with tender asparagus, creamy ricotta, and a bright lemon-thyme dressing, topped with toasted pine nuts for a delightful crunch. Perfect for a healthy vegetarian meal.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 small spaghetti squash (about 1 1/2 pounds)
• 1 tablespoon olive oil, divided
• 2 cloves garlic, smashed

Vegetables

• 1 pound asparagus

Dressing & Toppings

• 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

1. Preheat and prepare squash: Arrange a rack in the middle of the oven and heat to 375°F. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of olive oil. Place cut-side down on one half of a rimmed baking sheet.
2. Roast squash initial: Roast the squash for 35 minutes in the oven.
3. Prepare asparagus: While the squash roasts, trim the woody ends from the asparagus and cut the stalks diagonally into 2-inch pieces.
4. Add asparagus and garlic to baking sheet: Remove the baking sheet with squash from the oven. Add asparagus to the other side of the baking sheet and toss with the remaining 1/2 tablespoon olive oil. Place a smashed garlic clove beneath each squash half.
5. Final roasting: Return the baking sheet to the oven and roast until the asparagus is tender and slightly charred, and the squash is easily pierced with a fork, about 10 minutes more.
6. Prepare ricotta mixture: In a large bowl, combine ricotta cheese, lemon juice, lemon zest, fresh thyme leaves, kosher salt, and black pepper. Stir well to blend the flavors.
7. Infuse garlic flavor: Remove the baking sheet from the oven and carefully remove the garlic cloves from beneath the squash. Add the garlic to the ricotta mixture and stir to incorporate.
8. Add roasted asparagus: Add the roasted asparagus pieces to the ricotta mixture and gently mix.
9. Spoon out spaghetti squash strands: When the squash is cool enough to handle but still warm, use a fork to run through the flesh and separate the strands from the shell. Add the strands to the ricotta and asparagus mixture. Stir until well combined.
10. Serve and garnish: Divide the mixture between plates or transfer to a serving platter. Top with toasted pine nuts for added texture and flavor before serving.

Notes

• For extra flavor, you can sprinkle grated Parmesan cheese on top before serving.
• Make sure the asparagus is not overcooked to maintain a slight crunch.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• You can substitute pine nuts with toasted walnuts or almonds for a different crunch.

Keywords: spaghetti squash, asparagus, ricotta, lemon, thyme, roasted vegetables, vegetarian main course, healthy recipe