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.
