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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
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Experience the vibrant flavors of our Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. This dish is a delightful fusion of fresh vegetables and creamy ricotta, perfect for both elegant dinner parties and cozy weeknight meals. The unique texture of roasted spaghetti squash pairs beautifully with tender asparagus, while zesty lemon and fragrant thyme bring brightness to each bite. It’s a nutritious, vegetarian-friendly option that’s easy to prepare and sure to impress.

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 lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons toasted pine nuts

Instructions

  1. Preheat the oven to 375°F.
  2. Halve the spaghetti squash lengthwise, remove seeds, brush cut sides with olive oil, and place cut-side down on a baking sheet. Roast for 35 minutes.
  3. Trim asparagus ends and cut into diagonal pieces. Add to the baking sheet after removing squash; toss with remaining olive oil and garlic cloves. Roast for an additional 10 minutes until asparagus is tender.
  4. In a bowl, mix ricotta cheese, lemon juice, zest, thyme, salt, and pepper until well combined.
  5. Once the squash is cool enough to handle, scrape flesh with a fork into strands and combine with ricotta mixture and roasted garlic cloves.
  6. Fold in roasted asparagus and serve topped with toasted pine nuts.

Nutrition

Find it online: https://tastyforkkitchen.com/recipe-spaghetti-squash-with-asparagus-ricotta-lemon-and-thyme/