Why You’ll Love This Recipe
- Light and Nutritious: Spaghetti squash serves as a low-carb alternative to traditional pasta, making this dish both healthy and filling.
- Fresh Flavors: The combination of lemon zest, lemon juice, and fresh thyme adds a refreshing and aromatic touch.
- Vegetarian Delight: Packed with vegetables and dairy, this recipe offers a wholesome vegetarian option without compromising on taste.
Ingredients
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, smashed
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 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
- Salt and freshly ground black pepper, to taste
- 3 tablespoons toasted pine nuts (optional, for garnish)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
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Roast the Spaghetti Squash: Preheat your oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with 1/2 tablespoon of olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for about 35 minutes, or until the flesh is tender.
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Prepare the Asparagus: While the squash is roasting, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for about 1 minute until fragrant. Add the asparagus pieces, season with salt and pepper, and cook for 5-7 minutes until tender-crisp. Remove from heat and discard the garlic cloves.
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Prepare the Ricotta Mixture: In a large bowl, combine the ricotta cheese, lemon juice, lemon zest, thyme leaves, salt, and pepper. Stir until well combined.
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Combine Ingredients: Once the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands. Add the squash strands to the bowl with the ricotta mixture. Add the sautéed asparagus and gently toss to combine.
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Serve: Divide the mixture among serving plates. If desired, sprinkle toasted pine nuts on top for added crunch and flavor.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
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Variations
- Cheese Options: For a richer flavor, consider adding grated Parmesan or mozzarella to the ricotta mixture.
- Nut Alternatives: If pine nuts are unavailable, toasted walnuts or almonds make excellent substitutes.
- Herb Variations: Fresh basil or parsley can be used in place of thyme for a different herbal note.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of olive oil or water to prevent dryness.
FAQs
How do I know when the spaghetti squash is fully cooked?
The squash is done when the flesh is tender and can be easily shredded into strands with a fork.
Can I use frozen asparagus for this recipe?
Fresh asparagus is recommended for the best texture and flavor, but if using frozen, ensure it’s thawed and drained well before cooking.
Is this recipe gluten-free?
Yes, all the ingredients used are gluten-free, making it suitable for those with gluten sensitivities.
Can I prepare this dish ahead of time?
Yes, you can roast the squash and prepare the ricotta mixture a day ahead. Assemble and heat before serving.
What can I serve this dish with?
A light mixed green salad or crusty whole-grain bread pairs well with this meal.
Can I add protein to this recipe?
Grilled chicken, shrimp, or chickpeas can be added for an extra protein boost.
How do I toast pine nuts?
Place pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown, about 3-5 minutes.
Can I use dairy-free ricotta?
Yes, there are plant-based ricotta alternatives available that can be used in this recipe.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
It’s best enjoyed fresh, but leftovers can be frozen for up to a month. Thaw and reheat thoroughly before serving.
Conclusion
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a versatile and flavorful dish that combines wholesome ingredients for a satisfying meal.
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
- Diet: Vegetarian
Description
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a light and nutritious dish that features roasted spaghetti squash paired with tender asparagus, creamy ricotta, and refreshing lemon and thyme flavors. Perfect for a low-carb, gluten-free meal, this vegetarian delight is a delicious option for a wholesome and satisfying meal.
Ingredients
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, smashed
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 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
- Salt and freshly ground black pepper, to taste
- 3 tablespoons toasted pine nuts (optional, for garnish)
Instructions
- Roast the Spaghetti Squash: Preheat oven to 375°F (190°C). Slice spaghetti squash in half lengthwise, remove seeds, and drizzle with 1/2 tablespoon olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for about 35 minutes until tender.
- Prepare the Asparagus: Heat remaining olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add asparagus, season with salt and pepper, and cook for 5-7 minutes until tender-crisp. Remove from heat and discard garlic.
- Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, lemon juice, lemon zest, thyme, salt, and pepper. Stir until well combined.
- Combine Ingredients: Scrape the roasted spaghetti squash into strands using a fork and add to the ricotta mixture. Add sautéed asparagus and gently toss to combine.
- Serve: Divide among serving plates and top with toasted pine nuts if desired.
Notes
- Cheese Options: Add Parmesan or mozzarella to enhance the flavor.
- Nut Alternatives: Use toasted walnuts or almonds instead of pine nuts.
- Herb Variations: Swap thyme for basil or parsley for a fresh twist.
