If you’re searching for a spring-inspired dinner that hits all the right notes—creamy, zesty, herby, and fresh—let me introduce you to Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. This is one of those recipes that feels like a celebration of the season in every bite, bringing together light strands of squash with vibrant asparagus, pillowy ricotta, and a bright punch of lemon and thyme. It’s perfect for everything from a quick weeknight meal to an elegant vegetarian entrée, and it never fails to impress with its colors, textures, and flavors.

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme lies in its short and simple ingredient list. Each component really gets a chance to shine, so I recommend picking up the freshest produce and best-quality cheese you can find for maximum flavor and texture.

Spaghetti squash: The star of the show—once roasted, its tender flesh transforms into golden, noodle-like strands.
Olive oil: Adds richness and helps bring out the sweetness of the squash and asparagus.
Asparagus: Fresh, snappy asparagus delivers a gorgeous green color and a crisp-tender bite.
Ricotta cheese: Creamy and mild, ricotta brings lusciousness to every forkful.
Fresh thyme leaves: Earthy and aromatic, thyme ties all the elements together with its subtle herbal notes.
Lemon zest and juice: These add bright, fresh acidity and a little zing to lift the whole dish.
Salt and black pepper: Just enough to season and enhance all the flavors.
Grated Parmesan cheese (optional): For a salty, nutty finish that’s always welcome.
Chopped fresh parsley (optional): A sprinkle of green for freshness and visual appeal.

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

Step 1: Roast the Spaghetti Squash

Set your oven to 400°F. Slice your spaghetti squash in half, scoop out the seeds, and place the halves cut side down on a baking sheet. Roasting the squash like this allows the flesh to get tender and caramelized, which is key for those lovely, pasta-like strands you’ll be mixing with the other ingredients.

Step 2: Sauté the Asparagus

While the squash is roasting, heat the olive oil in a skillet over medium heat. Toss in the asparagus pieces and sauté them for about 4 to 5 minutes, just until they’re bright green and still have a bit of bite. This quick cook keeps them crisp-tender and vibrant.

Step 3: Prepare the Ricotta Mixture

In a large mixing bowl, combine the ricotta cheese, fresh thyme leaves, lemon zest, lemon juice, salt, and black pepper. Give it a good stir—this creamy, herby, lemony base is what brings all the flavors together for Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme.

Step 4: Shred the Squash

Once your spaghetti squash is cool enough to handle, use a fork to gently scrape the flesh into long, spaghetti-like strands. You’ll be amazed at how the squash naturally separates this way, creating a perfect base for the other ingredients.

Step 5: Combine Everything

Add the warm squash strands and sautéed asparagus to the bowl with the ricotta mixture. Gently toss everything together so the creamy cheese coats every piece, and the lemon and thyme infuse the whole dish. Taste and adjust seasoning as needed.

Step 6: Serve and Enjoy

Transfer your Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme to plates or a serving platter. Top with a sprinkle of Parmesan cheese and fresh parsley if you like. Serve warm and bask in the compliments!

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

Garnishes

A final flourish can really elevate this dish. Add a little extra lemon zest, a handful of chopped fresh parsley, or a dusting of grated Parmesan for a pop of color and flavor that makes Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme look restaurant-worthy.

Side Dishes

This recipe is satisfying on its own, but if you want to round out your meal, serve it with a crisp green salad, warm crusty bread, or a side of roasted chickpeas for extra protein. These simple sides complement the freshness of the main dish beautifully.

Creative Ways to Present

For a fun touch, serve the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme right in the squash shells for a rustic look. Or, portion it into individual bowls and top each with a few extra asparagus tips and a swirl of ricotta for a special occasion feel.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the cooled Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme to an airtight container and store it in the refrigerator for up to three days. The flavors meld together even more overnight, making for a delicious lunch the next day.

Freezing

While spaghetti squash itself freezes well, the ricotta can change texture after thawing. If you do want to freeze, portion the squash and asparagus without the cheese mixture, then add fresh ricotta, lemon, and thyme after reheating for the best texture.

Reheating

To reheat, simply warm your leftovers gently in the microwave or on the stovetop over low heat. Stir occasionally and add a splash of water or a spoonful of ricotta to restore creaminess if needed.

FAQs

Can I use other vegetables instead of asparagus?

Absolutely! While asparagus is wonderful in spring, you can swap in green beans, peas, or even sautéed zucchini. Just aim for vegetables that will stay crisp-tender to keep the dish fresh and lively.

Is there a vegan option for this recipe?

Yes, you can use vegan ricotta or even a creamy cashew spread in place of dairy ricotta. The flavors of lemon and thyme still shine through, making Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme a satisfying vegan main.

How do I pick a good spaghetti squash?

Look for spaghetti squash that feels heavy for its size, with a firm, unblemished skin. Avoid any with soft spots or cracks. These signs help ensure your squash will cook up to those perfect, pasta-like strands.

Can I make Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme ahead of time?

You can roast the squash and prep the other ingredients in advance, but for best texture, combine everything right before serving. This keeps the squash from getting watery and the ricotta from drying out.

What protein can I add to make it more filling?

Grilled chicken or chickpeas are both fantastic additions if you want to boost the protein. Just toss them in at the end with the squash and asparagus for a heartier variation on Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme.

Final Thoughts

Give Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme a spot on your dinner table this week—you might be surprised how quickly it becomes a new favorite! The combination of creamy, zesty, and herby flavors is impossible not to love, and it’s a healthy, satisfying twist on classic comfort food. Enjoy every bite!

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This vibrant and healthy Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a perfect vegetarian and gluten-free main course. Roasted spaghetti squash strands are combined with sautéed asparagus and a creamy ricotta mixture flavored with fresh lemon and thyme, creating a light yet satisfying meal ideal for spring or any time you crave a nutritious pasta alternative.

Ingredients

Scale

Spaghetti Squash

1 medium spaghetti squash, halved and seeded
1 tablespoon olive oil

Vegetables

1 bunch asparagus, trimmed and cut into 1-inch pieces

Dairy and Flavorings

1 cup ricotta cheese
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Zest of 1 lemon
Juice of ½ lemon
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons grated Parmesan cheese (optional)

Garnish

Chopped fresh parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Roast the Squash: Preheat the oven to 400°F. Place the spaghetti squash halves cut side down on a baking sheet and roast for 35 to 40 minutes, until the flesh is tender and can be easily shredded with a fork.
Sauté Asparagus: While the squash roasts, heat olive oil in a skillet over medium heat. Add the asparagus pieces and sauté for 4 to 5 minutes until they are crisp-tender but still bright green.
Prepare Ricotta Mixture: In a large bowl, combine the ricotta cheese, thyme leaves, lemon zest, lemon juice, salt, and black pepper. Mix well to incorporate all flavors evenly.
Shred Squash and Combine: When the squash is cool enough to handle, use a fork to scrape the flesh into long strands. Add the shredded squash and sautéed asparagus to the ricotta mixture. Toss gently to combine all ingredients without breaking up the squash strands.
Serve: Serve the dish warm, topping with grated Parmesan cheese and chopped fresh parsley if desired for extra flavor and presentation.

Notes

For added protein, top the dish with grilled chicken or chickpeas.
The ricotta can be substituted with cottage cheese or a vegan ricotta alternative for dietary preferences.
Ensure not to overcook the asparagus to maintain its bright color and crisp texture.
This dish can be prepared ahead and gently reheated before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting, Sautéing
Cuisine: American