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.
