Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
This vibrant and wholesome Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme combines the natural sweetness of roasted spaghetti squash with tender charred asparagus, creamy ricotta, and fresh lemon zest. Enhanced with aromatic thyme and crunchy toasted pine nuts, this dish is a light, healthy, and flavorful vegetarian main or side that celebrates fresh spring produce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian, American
- Diet: Vegetarian
Ingredients
Scale
Spaghetti Squash
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, smashed
Vegetables
- 1 pound asparagus
Dressing and Seasoning
- 3/4 cup ricotta cheese
- 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Toppings
- 3 tablespoons pine nuts, toasted
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat to 375°F (190°C) to prepare for roasting the vegetables evenly.
- Prepare Spaghetti Squash: Cut the squash in half lengthwise and scrape out the seeds with a spoon. Brush the cut sides with 1/2 tablespoon of olive oil. Place the squash cut-side down on one half of a rimmed baking sheet to roast.
- Roast Squash Initially: Roast the spaghetti squash in the oven for 35 minutes until it begins to soften.
- Prepare Asparagus: While the squash roasts, trim the tough woody ends from the asparagus. Slice the stalks diagonally into 2-inch pieces for even cooking and appealing presentation.
- Add Asparagus and Garlic: Remove the baking sheet from the oven, add the asparagus to the other side of the sheet, and toss with the remaining 1/2 tablespoon olive oil. Place a smashed garlic clove beneath each squash half to infuse mild garlic aroma during roasting.
- Continue Roasting: Return the baking sheet to the oven and roast for about 10 more minutes until the asparagus is tender and lightly charred, and the squash is fully soft and fork-tender.
- Prepare Ricotta Mixture: Meanwhile, in a large bowl, combine ricotta cheese, freshly squeezed lemon juice, grated lemon zest, fresh thyme leaves, kosher salt, and freshly ground black pepper. Stir well to blend flavors.
- Infuse Garlic Flavor: Carefully remove the garlic cloves from beneath the squash halves and add them to the ricotta mixture. Mash or stir to infuse the subtle roasted garlic flavor throughout.
- Combine Roasted Vegetables: Add the roasted asparagus to the ricotta mixture and stir until well combined.
- Shred Spaghetti Squash: Once the squash is cool enough to handle but still warm, use a fork to rake through the flesh and create noodle-like strands. Remove the strands from the squash shells and add them to the ricotta and asparagus mixture.
- Mix and Serve: Stir everything together gently to combine all ingredients evenly. Divide the mixture between serving plates or transfer to a platter. Sprinkle the top with toasted pine nuts for a crunchy finish.
Notes
- You can toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Stir frequently to avoid burning.
- Use fresh lemon juice and zest to brighten the flavors; bottled lemon juice is not recommended.
- If spaghetti squash is unavailable, acorn or butternut squash can be used but will yield a different texture.
- For a vegan version, substitute ricotta with a plant-based cheese alternative or blended silken tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: spaghetti squash, asparagus, ricotta, lemon, thyme, vegetarian, roasted vegetable dish, healthy dinner, spring vegetables
