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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.

Ingredients

Scale

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

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