Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

The Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a delightful dish that brings together fresh flavors and wholesome ingredients. This dish is perfect for any occasion, whether it’s a cozy family dinner or an elegant gathering. The unique combination of spaghetti squash and asparagus, paired with creamy ricotta and zesty lemon, makes it a standout choice for health-conscious food lovers.

Why You’ll Love This Recipe

• Easy to Prepare: This recipe requires minimal cooking skills and comes together quickly, making it ideal for busy weeknights.
• Flavorful and Fresh: The bright notes of lemon and herbs elevate the taste, ensuring each bite bursts with flavor.
• Versatile Dish: Serve it as a main course or side dish; it complements a variety of proteins perfectly.
• Nutritious Ingredients: Packed with vegetables and cheese, this recipe offers a balanced meal that’s both satisfying and healthy.
• Gluten-Free Option: Perfect for those avoiding gluten while still enjoying a hearty dish.

Tools and Preparation

To make your cooking experience smoother, gather these essential tools before you start.

Essential Tools and Equipment

• Baking sheet
• Sharp knife
• Mixing bowl
• Fork

Importance of Each Tool

• Baking sheet: Essential for roasting the spaghetti squash and asparagus evenly, enhancing their flavors.
• Sharp knife: A must-have for easily cutting through the spaghetti squash and prepping your ingredients efficiently.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

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 (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
• 3 tablespoons pine nuts, toasted

How to Make Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Step 1: Preheat the Oven

Arrange a rack in the middle of the oven and heat to 375°F.

Step 2: Roast the Squash

1. Cut the spaghetti squash in half lengthwise and scrape out the seeds.
2. Brush the cut sides with 1/2 tablespoon of the olive oil.
3. Place cut-side down on one half of a rimmed baking sheet. Roast for 35 minutes.

Step 3: Prepare the Asparagus

While the squash roasts:
1. Trim the woody ends of the asparagus.
2. Cut the stalks on a diagonal into 2-inch pieces.

Step 4: Add Asparagus to Bake

1. Remove the baking sheet with the squash from the oven.
2. Add asparagus to the other side of the baking sheet.
3. Toss asparagus with remaining olive oil.
4. Place one garlic clove beneath each squash half.
5. Return to oven and roast until asparagus is tender (~10 minutes).

Step 5: Mix Ricotta Mixture

Meanwhile:
1. In a large bowl, combine ricotta cheese, lemon juice, zest, thyme leaves, salt, and pepper.
2. Stir well until mixed thoroughly.

Step 6: Combine Ingredients

1. Remove garlic cloves from beneath squash after roasting.
2. Add garlic to ricotta mixture; mix well.
3. Incorporate roasted asparagus into this mixture.

Step 7: Finish with Squash

When cool enough to handle:
1. Use a fork to run through spaghetti squash flesh to separate strands from shell.
2. Add strands to ricotta mixture; stir until combined.

Step 8: Serve

Divide between plates or transfer to serving platter and top with toasted pine nuts.

This flavorful dish serves four people beautifully! Enjoy your hearty meal that’s as pleasing to share as it is delicious!

How to Serve Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Serving your dish beautifully enhances the dining experience. Here are some delightful ways to present the recipe for spaghetti squash with asparagus, ricotta, lemon, and thyme.

On a Platter

• Arrange the spaghetti squash strands in a mound on a large serving platter.
• Top with asparagus and drizzle a little olive oil for an appealing look.

In Individual Bowls

• Serve the dish in small bowls for a more intimate presentation.
• Garnish each bowl with additional thyme leaves or lemon zest for color.

With Fresh Greens

• Serve alongside a simple arugula or mixed greens salad.
• Drizzle with olive oil and lemon juice to complement the flavors of the main dish.

Topped with Parmesan

• Sprinkle grated Parmesan cheese over each serving.
• The richness of the cheese adds an extra layer of flavor that pairs well with the dish.

How to Perfect Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Perfecting your spaghetti squash dish is all about attention to detail. Here are some tips to elevate your cooking experience.

• Choose Fresh Ingredients: Use fresh asparagus and ripe lemons for the best flavor. Fresh ingredients make a significant difference in taste.

• Don’t Overcook: Be mindful not to overcook the asparagus. It should be tender yet still crisp when served.

• Adjust Seasoning: Taste the ricotta mixture before combining it with the squash. Adjust salt and pepper according to your preference.

• Toast Pine Nuts: Toast pine nuts lightly in a dry skillet before adding them as a topping. This enhances their nutty flavor.

Best Side Dishes for Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Pair your main dish with complementary side dishes that enhance your meal. Here are some excellent choices:

1. Garlic Roasted Broccoli: Roasted until crispy, this side brings out garlic’s earthy flavors while balancing the meal’s richness.

2. Lemon Herb Quinoa: Fluffy quinoa tossed with lemon juice and fresh herbs serves as a light and nutritious addition.

3. Grilled Zucchini: Slices of zucchini grilled until tender add a smoky flavor that complements the squash beautifully.

4. Mixed Green Salad: A refreshing mix of greens dressed in light vinaigrette balances the richness of ricotta.

5. Herbed Couscous: Light and fluffy couscous seasoned with herbs makes for an easy yet flavorful side option.

6. Ratatouille: A colorful vegetable medley stewed in olive oil provides a hearty and healthy accompaniment to your meal.

7. Roasted Sweet Potatoes: Their natural sweetness contrasts nicely with savory flavors, adding warmth to your plate.

8. Sautéed Spinach: Quickly sautéed with garlic, spinach adds both nutrition and vibrant color to contrast against the pale squash strands.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your cooking experience. Here are some pitfalls to watch out for:

• Bold preparation: Failing to properly prepare the spaghetti squash can lead to uneven cooking. Always cut it in half and scrape out the seeds before roasting.

• Bold seasoning: Skipping the seasoning of your vegetables can make the dish bland. Always season your asparagus and ricotta mixture well with salt and pepper for better flavor.

• Bold timing: Overcooking the asparagus can result in mushy texture. Keep an eye on them while roasting, aiming for a tender yet crisp finish.

• Bold ingredient substitution: Using low-quality or incorrect substitutes for ricotta can alter the dish dramatically. Opt for fresh ricotta for best results.

• Bold mixing: Neglecting to mix ingredients thoroughly can leave you with uneven bites. Make sure to combine the roasted squash, asparagus, and ricotta well before serving.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

• Freeze in a separate airtight container or freezer bag.
• Use within 1 month for best quality.

Reheating Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

• Bold Oven: Preheat oven to 350°F and cover with foil until heated through.
• Bold Microwave: Heat on medium power in short intervals until warm.
• Bold Stovetop: Warm in a skillet over low heat, stirring frequently.

Frequently Asked Questions

What is the best way to select spaghetti squash?

Look for a spaghetti squash that feels heavy for its size and has a firm skin without soft spots or blemishes.

Can I use other vegetables instead of asparagus?

Yes! Feel free to mix in other vegetables like zucchini or bell peppers based on your preference.

How do I make this recipe vegan?

To make it vegan, substitute ricotta cheese with a plant-based alternative like cashew cream or tofu blended with nutritional yeast.

What is the focus keyphrase for this recipe?

The focus keyphrase is Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme.

Final Thoughts

This Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is both delightful and versatile. It’s perfect as a main dish or side and offers excellent customization options—add your favorite herbs or toss in some additional veggies. Try it today!

Print

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the fresh and wholesome flavors of Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. This delightful dish is an excellent choice for a quick weeknight meal or an elegant gathering. The tender spaghetti squash strands, vibrant asparagus, and creamy ricotta come together with zesty lemon and aromatic thyme to create a satisfying yet nutritious experience. Perfect for those seeking a healthy alternative to pasta, this recipe is both gluten-free and packed with essential nutrients. Serve it as a main dish or alongside your favorite protein for a balanced meal that everyone will love.

• Author: Imogen
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves four people 1x
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Ingredients

Scale 1x2x3x

• 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
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons toasted pine nuts

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush cut sides with olive oil and place cut-side down on a baking sheet. Roast for 35 minutes.
3. While roasting, trim asparagus ends and cut stalks into 2-inch pieces.
4. After the squash roasts, add asparagus to the baking sheet with remaining olive oil and one garlic clove beneath each squash half. Roast for an additional 10 minutes until asparagus is tender.
5. In a bowl, mix ricotta cheese, lemon juice, zest, thyme leaves, salt, and pepper until well combined.
6. Remove roasted garlic from the squash and add to the ricotta mixture along with roasted asparagus.
7. Once cool enough to handle, use a fork to separate spaghetti squash strands from the shell and mix with the ricotta mixture until well incorporated.
8. Serve topped with toasted pine nuts.

Nutrition

• Serving Size: 1/4 of recipe (approximately 250g)
• Calories: 320
• Sugar: 3g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 20mg