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)
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
Nutrition
- Serving Size: 1 ½ cups
- Calories: 230
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
