Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
If you’re looking for a meal that’s both comforting and lively, Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a dish you simply have to try. This bright and creamy recipe brings together spaghetti squash’s delicate texture, vibrant asparagus, and a tangy ricotta-lemon-thyme sauce that delivers restaurant-worthy flavor with the freshness of early spring. It’s wholesome, naturally gluten-free, and just as fabulous served warm for dinner as it is chilled for a lunchtime salad. Whether you’re new to squash noodles or a veggie-loving expert, this bowl is a celebration of color, texture, and taste all in one.
Ingredients You’ll Need
The beauty of Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is its simplicity—all you need are a handful of fresh ingredients to coax out loads of flavor and fragrance. Every component shines on its own, but together, they transform your table into a celebration of the season.
- Spaghetti Squash: This veggie acts as the perfect pasta swap—when roasted, it magically separates into tender, noodle-like strands.
- Olive Oil: Adds a gentle richness and helps both the squash and asparagus roast and caramelize beautifully.
- Asparagus: Brings color, crunch, and an unmistakable spring flavor—make sure you use fresh, crisp stalks.
- Ricotta Cheese: This creamy, mild cheese creates a luscious, tangy “sauce” that pulls everything together.
- Fresh Thyme Leaves (or dried thyme): Delivers earthy herbal notes that give the dish a fresh, elegant touch.
- Lemon Zest and Juice: The zest offers a burst of citrus fragrance, while the juice brightens all the flavors.
- Salt and Black Pepper: The essentials for seasoning and enhancing every layer of the dish.
- Grated Parmesan Cheese (optional): Adds a savory, nutty finish if you’d like a little extra cheesiness.
- Crushed Red Pepper Flakes (optional): For just a hint of heat and extra color—sprinkle on just before serving.
How to Make Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Step 1: Roast the Spaghetti Squash
Let’s start by preheating your oven to 400°F. Carefully slice the squash in half lengthwise—use a sharp knife and some patience, as the skin can be tough. Scoop out all the seeds, then drizzle the flesh with olive oil and season lightly with salt and pepper. Place the halves cut-side down on a baking sheet and let them roast for 35 to 40 minutes until they’re tender and the flesh shreds easily with a fork. This roasting step deepens the squash’s flavor and gives it that irresistible, slightly caramelized taste.
Step 2: Sauté the Asparagus
While the squash is roasting, prep your asparagus by trimming off any woody ends and cutting the stalks into bite-sized, 1-inch pieces. Heat the remaining olive oil in a skillet over medium heat and toss in the asparagus. Sauté for about 5 to 7 minutes—just until they are bright green and crisp-tender. You want to keep their snap while coaxing out those sweet grassy notes.
Step 3: Mix the Creamy Ricotta, Lemon, and Thyme
Now, in a big mixing bowl, combine the ricotta, lemon zest, lemon juice, thyme, salt, and black pepper. Give it a gentle stir. This mixture is the real flavor backbone of the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme—the lemon makes it zippy and fresh, while the ricotta keeps it creamy without feeling heavy.
Step 4: Assemble Everything Together
Once the squash is cool enough to handle, use a fork to pull the flesh into those beautiful spaghetti-like strands. Add the warm spaghetti squash and sautéed asparagus directly to your ricotta-lemon mixture. Toss everything gently—let each “noodle” get a little coating of that gorgeous cream. It’s rustic and satisfying, perfect for scooping right onto your plate.
Step 5: Add the Finishing Touches
If you’re in the mood for a touch of luxury, now’s the time to sprinkle on some grated Parmesan and a pinch of crushed red pepper flakes. The cheese melts slightly against the warmth, and the red pepper adds a pop of color and subtle heat. Serve the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme warm or at room temperature. Each bite is the best of all worlds—creamy, crunchy, and sunny-bright.
How to Serve Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Garnishes
Take your Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme up a notch with some fresh lemon zest, a sprinkle of thyme leaves, and a generous shower of Parmesan right before serving. For a pretty finish, add a few delicate asparagus tips or a couple of extra cracks of black pepper—these little extras make the dish look as beautiful as it tastes.
Side Dishes
This dish pairs beautifully with a simple green salad dressed in a lemony vinaigrette, or a platter of roasted baby carrots. For a heartier meal, serve it alongside a warm rustic bread or with grilled chicken if you want to add a little extra protein.
Creative Ways to Present
Try serving the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme right in the squash shells for a fun, edible bowl. For gatherings, mound it into a platter and top with lemon slices, fresh herbs, or even edible flowers. Individual portions can be twirled into nests with a fork or scooped into small ramekins for an elegant appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and keep them in the refrigerator. The flavors deepen as they mingle overnight, and it’s still wonderfully fresh the next day—perfect for quick lunches or busy weeknight dinners.
Freezing
While Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme tastes best fresh, you can freeze it if needed. Be sure to cool the dish completely and store in a freezer-safe container for up to one month. Note that the texture may change slightly after thawing due to the ricotta, but it will still taste lovely.
Reheating
For the best results, reheat gently on the stovetop over low heat, stirring frequently. If the mixture seems dry, add a splash of olive oil or a squeeze of fresh lemon to revive the creaminess. You can also microwave individual portions in short bursts, stirring in between, until warmed through.
FAQs
Can Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme be made vegan?
Absolutely! Simply swap in a dairy-free ricotta (store-bought or homemade with cashews or tofu), omit the Parmesan, and you’ll have a delicious plant-based version that’s just as creamy and satisfying.
How do I know when the spaghetti squash is done roasting?
The squash is ready when the outer shell gives slightly and a fork easily pulls the flesh into strands. If it feels firm, let it bake for a few more minutes and check again—don’t rush, as undercooked squash won’t shred.
Can I use frozen asparagus?
Fresh asparagus really brings a vibrant crunch and color to this dish, but in a pinch, you can use frozen. Thaw and pat it dry before sautéing to avoid excess water and keep that gorgeous texture.
What protein can I add to make it a complete meal?
Grilled chicken, sautéed chickpeas, or even shrimp work beautifully with the flavors in Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. Just prepare your protein of choice and stir it in at the end for an extra-filling dish.
Is this recipe suitable for meal prep?
Yes! You can roast the squash and sauté the asparagus ahead of time, then mix everything together just before serving. It travels well and tastes fantastic even when chilled, making it great for packed lunches.
Final Thoughts
I can’t recommend Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme enough, whether you’re a veggie enthusiast or just craving something fresh and new. It’s a breeze to make but never skimps on flavor—each bite tastes like a promise of spring! Give it a try, and don’t be surprised if it becomes a go-to favorite in your home too.
Print
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy a delightful and flavorful vegetarian dish with this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme recipe. Roasted spaghetti squash is combined with sautéed asparagus, creamy ricotta cheese, and bright lemon flavors, finished off with a hint of thyme for a satisfying meal.
Ingredients
Spaghetti Squash:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
Asparagus:
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 2 tablespoons olive oil
Ricotta Mixture:
- 1 cup ricotta cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 2 tablespoons grated Parmesan cheese
- crushed red pepper flakes (for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare Squash: Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and roast cut side down for 35–40 minutes until tender.
- Sauté Asparagus: Sauté trimmed asparagus in olive oil until tender-crisp.
- Prepare Ricotta Mixture: In a bowl, mix ricotta, thyme, lemon zest, lemon juice, salt, and pepper.
- Combine Ingredients: Shred cooked squash into strands, add asparagus, and ricotta mixture. Toss gently.
- Finish and Serve: Top with Parmesan, red pepper flakes, and serve warm or at room temperature.
Notes
- For extra protein, add grilled chicken or chickpeas.
- This dish can be served chilled as a light lunch or side salad.
- Use dairy-free ricotta for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Stovetop
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 210
- Sugar: 5g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
