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
Scale
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
