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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Delight

This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a delicious, healthy, and gluten-free dish that's perfect for spring.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash Other winter squash can be substituted if needed.
  • 2 tablespoons Olive Oil Avocado oil is a great alternative.
For the Filling
  • 2 cloves Garlic Always opt for fresh garlic for best results.
  • 1 bunch Asparagus Green beans can be used as a substitute.
  • 1 cup Ricotta Cheese Consider cottage cheese or vegan ricotta as substitutes.
  • 2 tablespoons Lemon Juice Lime juice is a wonderful alternative.
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Fresh Thyme Feel free to replace with fresh oregano or dill.
For Seasoning
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1/2 teaspoon Freshly Ground Black Pepper Adjust to taste.
For the Topping
  • 1/4 cup Pine Nuts Substitute toasted almonds or walnuts for variety.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Knife
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a rimmed baking sheet.
  2. Halve the spaghetti squash lengthwise, scoop out the seeds, brush with olive oil, and place cut-side down on the baking sheet.
  3. Roast the squash for about 35 minutes until the skin is golden and fork-tender.
  4. While the squash roasts, wash and trim asparagus, then cut into 2-inch pieces.
  5. After 35 minutes, toss asparagus with olive oil and add smashed garlic under each half of the squash.
  6. Return the baking sheet to the oven and roast for an additional 10 minutes.
  7. In a mixing bowl, combine ricotta, lemon juice, lemon zest, thyme, salt, and pepper.
  8. Once the squash is cool, add the roasted garlic to the ricotta mixture and stir in the asparagus.
  9. Scrape the squash strands into a serving bowl and combine with the ricotta mixture, topping with pine nuts.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 28gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 300mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 12mgCalcium: 180mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. If freezing, use freezer-safe containers for up to 2 months.

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