Why You’ll Love This Recipe
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a light yet satisfying dish that brings out the best of seasonal vegetables. The spaghetti squash acts as a healthy, pasta-like base, paired with the freshness of roasted asparagus, the creaminess of ricotta, and the bright tang of lemon. It’s an elegant, flavorful dish that’s perfect for a light lunch or dinner, and it’s a great way to enjoy a lower-carb alternative to pasta while still getting plenty of flavor and texture.
Ingredients
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1 small spaghetti squash (about 1 ½ pounds)
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1 tablespoon olive oil, divided
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2 cloves garlic, smashed
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1 pound asparagus
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¾ cup ricotta cheese
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3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
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1 teaspoon finely grated lemon zest
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1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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3 tablespoons pine nuts, toasted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven: Arrange a rack in the middle of the oven and heat to 375°F (190°C).
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Prepare the squash: Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with ½ tablespoon of olive oil. Place cut-side down on one half of a rimmed baking sheet. Roast for 35 minutes.
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Prepare the asparagus: Trim the woody ends of the asparagus and cut the stalks into 2-inch pieces. Toss the asparagus with the remaining ½ tablespoon of olive oil, and place on the other side of the baking sheet. Place a smashed garlic clove under each squash half.
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Roast: 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.
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Prepare the ricotta mixture: In a large bowl, combine the ricotta, lemon juice, lemon zest, thyme, salt, and pepper. Stir until smooth.
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Combine: Remove the baking sheet from the oven and carefully remove the garlic cloves. Add the garlic to the ricotta mixture and stir well. Then, add the roasted asparagus to the bowl and mix.
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Prepare the squash: When the squash is cool enough to handle but still warm, use a fork to scrape the strands from the shell, creating “noodles.” Add the squash strands to the ricotta mixture and stir to combine.
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Serve: Divide the mixture between plates or transfer it to a serving platter. Top with toasted pine nuts for added crunch and flavor.
Servings and Timing
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Servings: 2 to 4
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Prep time: 10 minutes
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Cook time: 45 minutes
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Total time: 55 minutes
Variations
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Add Protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas for extra protein.
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Dairy-Free: Use a dairy-free ricotta substitute or cashew cream for a dairy-free option.
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Herb Variations: Experiment with other fresh herbs like basil, parsley, or rosemary to change the flavor profile.
Storage/Reheating
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Storage: Leftovers can be stored in a covered container in the refrigerator for up to 4 days.
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Reheating: Reheat in the microwave or on the stove with a splash of olive oil or broth to keep it moist.
FAQs
Can I use other vegetables besides asparagus?
Yes, zucchini, bell peppers, or roasted tomatoes would work well in place of asparagus.
Can I make this dish ahead of time?
Yes, you can roast the squash and asparagus in advance and combine with the ricotta mixture when ready to serve.
How do I know when the spaghetti squash is done?
The squash is done when it can be easily pierced with a fork, and the flesh separates into spaghetti-like strands.
Can I use frozen asparagus?
Fresh asparagus works best in this recipe, but you can use frozen asparagus if needed, though the texture may vary slightly.
How do I toast pine nuts?
Toast pine nuts in a dry skillet over medium heat, stirring frequently for 2–3 minutes, until golden and fragrant.
Conclusion
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a bright and delicious dish that is perfect for a light lunch or dinner. The combination of creamy ricotta, roasted veggies, and the fresh zing of lemon makes this a dish that is both satisfying and refreshing. It’s also incredibly versatile, so feel free to customize with your favorite seasonal vegetables or proteins!
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a light and flavorful dish that brings out the best in seasonal vegetables. This healthy, low-carb alternative to pasta features the delicate strands of spaghetti squash, roasted asparagus, creamy ricotta, and a zesty lemon kick. Perfect for a light lunch or dinner, it’s a satisfying and elegant meal that is as nutritious as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 to 4 servings
- Category: Main Dish, Low-Carb, Healthy Recipe
- Method: Roasting
- Cuisine: Italian-inspired, Vegetarian, Seasonal
- Diet: Gluten Free
Ingredients
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1 small spaghetti squash (about 1 ½ pounds)
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1 tablespoon olive oil, divided
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2 cloves garlic, smashed
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1 pound asparagus
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¾ cup ricotta cheese
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3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
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1 teaspoon finely grated lemon zest
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1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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3 tablespoons pine nuts, toasted
Instructions
Preheat the oven: Arrange a rack in the middle of the oven and heat to 375°F (190°C).
Prepare the squash: Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with ½ tablespoon of olive oil. Place cut-side down on one half of a rimmed baking sheet. Roast for 35 minutes.
Prepare the asparagus: Trim the woody ends of the asparagus and cut the stalks into 2-inch pieces. Toss the asparagus with the remaining ½ tablespoon of olive oil and place on the other side of the baking sheet. Place a smashed garlic clove under each squash half.
Roast: 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.
Prepare the ricotta mixture: In a large bowl, combine the ricotta, lemon juice, lemon zest, thyme, salt, and pepper. Stir until smooth.
Combine: Remove the baking sheet from the oven and carefully remove the garlic cloves. Add the garlic to the ricotta mixture and stir well. Then, add the roasted asparagus to the bowl and mix.
Prepare the squash: When the squash is cool enough to handle but still warm, use a fork to scrape the strands from the shell, creating “noodles.” Add the squash strands to the ricotta mixture and stir to combine.
Serve: Divide the mixture between plates or transfer it to a serving platter. Top with toasted pine nuts for added crunch and flavor.
Notes
Add Protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas for extra protein.
Dairy-Free: Use a dairy-free ricotta substitute or cashew cream for a dairy-free version.
Herb Variations: Experiment with other fresh herbs like basil, parsley, or rosemary to change the flavor profile.
