Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme: A Fresh and Light Meal
If you’re looking for a vibrant, light, and nutritious dish, this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a perfect choice. With its bright citrusy notes, creamy ricotta, and tender roasted vegetables, this recipe turns simple ingredients into an elegant and delicious meal. It’s ideal for a healthy weeknight dinner or a side dish that impresses at a dinner party.
Ingredients:
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, smashed
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 3/4 cup ricotta cheese
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons pine nuts, toasted
Directions:
- Roast the Spaghetti Squash
Preheat your oven to 375°F and position a rack in the middle. Slice the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with 1/2 tablespoon of olive oil and place the squash halves cut-side down on one side of a rimmed baking sheet. Roast for 35 minutes. - Prepare the Asparagus
While the squash roasts, trim the woody ends from the asparagus stalks and cut them into 2-inch pieces. Set aside until the squash is ready. - Roast the Asparagus and Garlic
After 35 minutes of roasting the squash, remove the baking sheet from the oven. On the other side of the sheet, add the asparagus and toss with the remaining 1/2 tablespoon of olive oil. Tuck a smashed garlic clove under each squash half. Return the sheet to the oven and roast for an additional 10 minutes, until the asparagus is tender and slightly charred, and the squash is easily pierced with a fork. - Prepare the Ricotta Mixture
In a large mixing bowl, combine the ricotta cheese, freshly squeezed lemon juice, lemon zest, fresh thyme, kosher salt, and black pepper. Remove the garlic cloves from under the squash, mash them, and mix into the ricotta for an added burst of flavor. - Assemble the Dish
Once the squash is cool enough to handle, use a fork to gently scrape the flesh and separate it into strands resembling spaghetti. Add the spaghetti squash to the ricotta mixture, followed by the roasted asparagus. Stir gently to combine all the flavors. - Serve and Enjoy
Serve the dish topped with toasted pine nuts for a crunchy contrast, and enjoy this fresh, healthy meal! You can serve it as a main course or as a side dish.
Cooking Tips:
- To add more flavor, consider grating a little Parmesan cheese over the top before serving.
- For a vegan version, substitute the ricotta with a dairy-free ricotta alternative and use olive oil instead of butter for roasting.
- This dish pairs beautifully with grilled chicken or fish for added protein.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
- Calories: 280 kcal per serving
- Servings: 4 servings
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is not only light and nutritious but also bursting with fresh flavors. The combination of creamy ricotta, lemon, and thyme brings out the natural sweetness of the roasted vegetables. It’s a perfect dish for any occasion, whether you’re serving it as a vegetarian main course or a flavorful side. Enjoy the harmony of textures and flavors in every bite!
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
- Total Time: 55 minutes
- Yield: 4 1x
Description
The roasted spaghetti squash combined with fresh asparagus, creamy ricotta, and a burst of citrus from the lemon creates a beautifully balanced dish. It’s light, nutritious, and satisfying—perfect for a weeknight dinner or a cozy weekend meal. The toasted pine nuts add a delightful crunch, complementing the soft textures of the squash and cheese.
Ingredients
1 small spaghetti squash (about 1 1/2 pounds)
1 tablespoon olive oil, divided
2 cloves garlic, smashed
1 pound asparagus, trimmed and cut into 2-inch pieces
3/4 cup ricotta cheese
3 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons pine nuts, toasted
Instructions
Preheat the oven to 375°F and arrange a rack in the middle.
Cut the squash in half lengthwise and remove the seeds. Brush the cut sides with 1/2 tablespoon of olive oil. Place the squash cut-side down on one side of a rimmed baking sheet and roast for 35 minutes.
While the squash roasts, trim the woody ends from the asparagus and cut the stalks into 2-inch pieces.
After 35 minutes, remove the squash from the oven. Add the asparagus to the other side of the baking sheet, toss with the remaining olive oil, and place a garlic clove under each squash half. Roast for an additional 10 minutes until the asparagus is tender and slightly charred, and the squash can be easily pierced with a fork.
In a large bowl, mix the ricotta, lemon juice, lemon zest, thyme, salt, and pepper.
Remove the garlic cloves from under the squash and mash them into the ricotta mixture. Add the roasted asparagus.
Once the squash is cool enough to handle, use a fork to separate the strands. Add the squash to the ricotta mixture and stir gently to combine.
Serve the dish topped with toasted pine nuts and enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 280