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Spaghetti Squash with Asparagus, Ricotta

A light yet satisfying dish combining spaghetti squash, asparagus, creamy ricotta, tangy lemon, and aromatic thyme, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

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)
  • 1 each 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

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Fluff the spaghetti squash: Once the squash is cooked, carefully use a fork to rake the flesh into strands.
  6. Mix it all together: Combine the spaghetti squash with the ricotta and asparagus mixture. Stir gently to combine, allowing the flavors to meld together.
  7. Serve and garnish: Plate your spaghetti squash mixture, garnishing with more thyme leaves or lemon zest. Optionally, sprinkle some grated cheese on top.

Notes

Use seasonal vegetables like cherry tomatoes or spinach for added color and nutrients. This recipe is vegetarian and naturally gluten-free. Store leftovers in an airtight container in the fridge for up to three days.