Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Indulge in the vibrant flavors of this Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. This delightful dish combines roasted spaghetti squash with fresh asparagus and creamy ricotta, elevated by the zesty brightness of lemon and aromatic thyme. Perfect for a dinner party or a comforting weeknight meal, this recipe is both nutritious and satisfying. Enjoy its colorful presentation and fresh ingredients that are sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 pound asparagus
- 3/4 cup ricotta cheese
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons toasted pine nuts
Instructions
- Preheat the oven to 375°F.
- Halve the spaghetti squash lengthwise, scoop out seeds, brush cut sides with olive oil, and place cut-side down on a baking sheet. Roast for 35 minutes.
- While the squash roasts, trim asparagus ends and cut stalks into 2-inch pieces. After removing the squash, add asparagus to the baking sheet and roast for an additional 10 minutes.
- In a mixing bowl, combine ricotta cheese, lemon juice, lemon zest, thyme leaves, salt, and pepper.
- Remove roasted garlic from under the squash and mix it into the ricotta mixture along with the roasted asparagus.
- Once the squash is cool enough to handle, fork through it to create strands and mix them into the ricotta mixture.
- Serve warm topped with toasted pine nuts.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 280
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg