Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
After the hustle and bustle of daily life, there are evenings when I crave something light yet satisfying. I stumbled upon the delightful combination of spaghetti squash with asparagus, ricotta, lemon, and thyme on a whim one weekend while wandering through a local farmer’s market. Fresh seasonal produce glimmered under the sun, and the warm aromas beckoned me to create something fresh and vibrant. There’s a certain magic that comes from cooking with nature’s bounty, and this recipe captures that perfectly.
Spaghetti squash represents a comforting hug on a plate it’s surprisingly filling yet lower in carbs, making it a favorite in our household. The way the squash strands blend with the creamy ricotta, the tangy lemon, and the earthy thyme gives every forkful a delightful twist. This dish is not just a meal; it’s a celebration of simple ingredients that burst with flavor and nourish the soul.
Why It’s a Reader Favorite
This recipe is a must-try for anyone looking for a healthier meal that doesn’t sacrifice on taste. The ingredients come together in a way that is both satisfying and light, making it perfect for a weeknight dinner or a weekend brunch. The spaghetti squash serves as a low-carb alternative to traditional pasta, which means you’ll feel energized rather than weighed down after your meal. Plus, the use of fresh herbs and seasonal vegetables makes it a dish that you’ll want to revisit time and time again.
Readers love the ease of preparation most of the work can be prepped in advance, leaving you with more time to enjoy with family and friends. This meal truly encapsulates the essence of comfort food without the guilt!
Ingredients You’ll Need
For the Spaghetti Squash:
- 1 medium spaghetti squash (around 3 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Asparagus and Ricotta Mix:
- 1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
- 1 cup ricotta cheese (fresh is best for creaminess)
- Zest and juice of 1 lemon (adds brightness)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- Salt and pepper, to taste
For Garnishing:
- Extra thyme leaves or lemon zest, for serving
- Grated Parmesan or pecorino cheese, if desired (for an extra layer of flavor)
How to Prepare This Recipe
- Preheat your oven to 400°F (200°C).
- Prepare the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for about 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.
- While the squash bakes, sauté the asparagus: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the asparagus, seasoning with salt and pepper. Sauté for about 5-7 minutes, or until bright green and tender-crisp.
- Combine ingredients: In a mixing bowl, combine the cooked asparagus, ricotta, lemon juice, lemon zest, and thyme. Stir until well combined; taste and adjust seasoning as desired.
- Fluff the spaghetti squash: Once the squash is cooked, carefully use a fork to rake the flesh into strands. The squash should look like spaghetti!
- Mix it all together: Combine the spaghetti squash with the ricotta and asparagus mixture. Stir gently to combine, allowing the flavors to meld together.
- Serve and garnish: Plate your spaghetti squash mixture, garnishing with more thyme leaves or lemon zest. If you desire, sprinkle some grated cheese on top for an extra cheesy delight!
Tips & Recipe Variations
- Use seasonal vegetables: Feel free to add cherry tomatoes or spinach for added color and nutrients.
- Make it vegetarian: This dish is already vegetarian-friendly, but it’s also a hit among non-vegetarians!
- Gluten-free option: This recipe is naturally gluten-free perfect for those with gluten sensitivities.
- Store leftovers: Keep any unused portions in an airtight container in the fridge for up to three days. Reheat in a microwave or skillet with a splash of olive oil to revive the flavors.
- Meal prep: Prepare components ahead of time! Store the spaghetti squash and ricotta mixture separately, then combine them just before serving.
Best Ways to Serve
This delightful dish shines when served warm and fresh. Pair it with a crisp side salad dressed in a light vinaigrette to balance the richness of the ricotta. A chilled glass of white wine or sparkling water infused with lemon makes for a refreshing complement.
For the presentation, consider layering the spaghetti squash in a bowl and topping it with extra thyme and a fresh lemon wedge. The vibrant green from the asparagus against the golden strands of squash is a feast for the eyes!
Common Questions
- Can I make this recipe ahead of time? Yes, you can prepare the spaghetti squash and stuffing in advance and store them separately in the fridge. Combine and bake just before serving.
- Can I freeze the leftovers? While you can freeze spaghetti squash, it may affect the texture after thawing. It’s best enjoyed fresh for optimal flavor.
- What can I use instead of ricotta? Cream cheese or cottage cheese can be excellent substitutes if you’re in a pinch.
- How do I prevent the dish from becoming watery? Make sure to let the spaghetti squash cool slightly before shredding, which helps evaporate excess moisture.
- Can I make this vegetarian or dairy-free? This recipe is already vegetarian. For a dairy-free option, use a nut-based ricotta or omit it entirely and add more veggies.
The joy of cooking and sharing this spaghetti squash with asparagus, ricotta, lemon, and thyme has made it a cherished recipe in our home. With each bite, the fresh, zesty flavors remind us of the warmth of the season and the simple beauty of a meal shared together.
I encourage you to try this delicious recipe and personalize it according to your taste. It’s not just food; it’s an experience that brings loved ones together around the table creating memories one forkful at a time.
“This recipe made dinner so special! The flavors blend perfectly, and it’s so refreshing. I never knew spaghetti squash could be this delicious!” – Emma J.
Spaghetti Squash with Asparagus, Ricotta
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Prepare the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for about 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.
- While the squash bakes, sauté the asparagus: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the asparagus, seasoning with salt and pepper. Sauté for about 5-7 minutes, or until bright green and tender-crisp.
- Combine ingredients: In a mixing bowl, combine the cooked asparagus, ricotta, lemon juice, lemon zest, and thyme. Stir until well combined; taste and adjust seasoning as desired.
- Fluff the spaghetti squash: Once the squash is cooked, carefully use a fork to rake the flesh into strands.
- Mix it all together: Combine the spaghetti squash with the ricotta and asparagus mixture. Stir gently to combine, allowing the flavors to meld together.
- Serve and garnish: Plate your spaghetti squash mixture, garnishing with more thyme leaves or lemon zest. Optionally, sprinkle some grated cheese on top.
Notes
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