Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Indulge in a delightful culinary experience with this Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. This light and flavorful dish showcases the beautiful combination of roasted spaghetti squash and vibrant asparagus, enhanced by creamy ricotta cheese and zesty lemon. Perfect for any occasion—whether you’re preparing a cozy weeknight dinner or hosting friends—this vegetarian delight is both nourishing and satisfying. It’s gluten-free and offers a refreshing balance of textures and flavors that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 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 freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh thyme leaves
- 3 tablespoons pine nuts (toasted)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Halve the spaghetti squash lengthwise, remove seeds, brush with olive oil, and place cut-side down on a baking sheet. Roast for 35 minutes.
- While the squash roasts, trim asparagus and cut it into 2-inch pieces.
- After 35 minutes, add asparagus to the baking sheet, toss with remaining olive oil, place garlic beneath the squash halves, and roast for an additional 10 minutes until tender.
- In a bowl, combine ricotta cheese, lemon juice, zest, thyme, salt, and pepper.
- Combine roasted garlic with the ricotta mixture; then add in asparagus.
- Shred the spaghetti squash using a fork and mix it into the ricotta blend until combined.
- Serve topped with toasted pine nuts.
Nutrition
- Serving Size: Approximately 1/4 of the recipe
- Calories: 265
- Sugar: 3g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg