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