Spaghetti Squash with Asparagus and Lemon Ricotta
Roasted spaghetti squash tossed with tender asparagus, creamy lemon ricotta, fresh thyme, and toasted pine nuts. A light, flavorful dish that bridges winter comfort and spring freshness.
Ingredients
- 1 small spaghetti squash about 1 1/2 pounds
- 1 tablespoon olive oil divided
- 2 cloves garlic smashed
- 1 pound asparagus woody ends trimmed
- 3/4 cup ricotta cheese
- 3 tablespoons lemon juice freshly squeezed from 1 medium lemon
- 1 teaspoon lemon zest finely grated
- 1 teaspoon fresh thyme leaves from 4 to 5 sprigs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 3 tablespoons pine nuts
Instructions
- Prepare the Squash
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cut spaghetti squash in half lengthwise and scoop out seeds and stringy bits.
- Brush cut sides with half the olive oil. Place cut-side down on baking sheet.
- Roast with Garlic
- Roast squash for 20 minutes.
- Lift each half and tuck one smashed garlic clove underneath. Press squash back down.
- Continue roasting for 15 to 20 minutes more, until fork-tender.
- Roast the Asparagus
- Trim woody ends from asparagus (about 1 inch from each stalk).
- Toss asparagus with remaining olive oil.
- Add to baking sheet during the last 15 minutes of squash cooking time.
- Roast until tender with slightly browned tips.
- Make the Ricotta Mixture
- In a medium bowl, combine ricotta cheese, lemon juice, and lemon zest.
- Stir in fresh thyme leaves, salt, and black pepper.
- Mix until creamy and uniform. Set aside at room temperature.
- Toast the Pine Nuts
- Place pine nuts in a dry skillet over medium heat.
- Shake pan constantly for 3 to 4 minutes until golden and fragrant.
- Transfer immediately to a small bowl to stop cooking.
- Assemble the Dish
- Let roasted squash cool for 5 minutes.
- Use a fork to scrape squash flesh into strands, transferring to a large serving bowl.
- Cut roasted asparagus into 2-inch pieces and add to bowl.
- Spoon ricotta mixture over vegetables and toss gently to combine.
- Sprinkle toasted pine nuts on top and serve immediately.
Notes
Substitutions:
Pine nuts: Use sliced almonds, chopped hazelnuts, or walnuts
Ricotta: Substitute with goat cheese for tangier flavor
Thyme: Try fresh basil, oregano, or marjoram Make It Heartier:
Add one can of chickpeas (drained and rinsed) for extra protein
Storage:
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat gently with a splash of water if needed. Can be enjoyed cold as well.
Larger Squash:
If using a squash larger than 1 1/2 pounds, increase roasting time to 45 to 50 minutes total. Check for tenderness with a fork.Claude can make mistakes. Please double-check responses.
Ricotta: Substitute with goat cheese for tangier flavor
Thyme: Try fresh basil, oregano, or marjoram Make It Heartier:
Add one can of chickpeas (drained and rinsed) for extra protein
Storage:
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat gently with a splash of water if needed. Can be enjoyed cold as well.
Larger Squash:
If using a squash larger than 1 1/2 pounds, increase roasting time to 45 to 50 minutes total. Check for tenderness with a fork.Claude can make mistakes. Please double-check responses.