Description
Spaghetti squash with asparagus, ricotta, lemon, and thyme is a light, fresh, and flavorful vegetable-forward dish topped with toasted pine nuts for crunch.
Ingredients
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, smashed
- 1 pound asparagus
- 3/4 cup ricotta cheese
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons pine nuts, toasted
Instructions
- Preheat oven to 190°C (375°F).
- Cut spaghetti squash in half lengthwise and remove seeds. Brush with 1/2 tbsp olive oil.
- Place cut-side down on a baking sheet and roast for 35 minutes.
- Trim asparagus and cut into 2-inch pieces.
- Add asparagus and garlic to baking sheet, drizzle with remaining oil, and roast for 10 more minutes.
- Mix ricotta, lemon juice, zest, thyme, salt, and pepper in a bowl.
- Remove squash, scrape strands with a fork, and add to ricotta mixture.
- Add asparagus and roasted garlic, mix well.
- Top with toasted pine nuts and serve warm.
Notes
- Toast pine nuts lightly for best flavor.
- Can be served warm or at room temperature.
- Optional: add grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Vegetarian
- Method: Roast
- Cuisine: Mediterranean