If you’ve been on the lookout for a vibrant, comforting dish that feels both wholesome and elegant, then this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe is going to be your new favorite. It brings together the delicate strands of roasted spaghetti squash, the bright freshness of asparagus, and the creamy richness of ricotta, all lifted up by zesty lemon and fragrant thyme. This recipe doesn’t just deliver on flavor—it offers a lovely medley of textures and colors that makes every bite a little celebration on your plate.
Ingredients You’ll Need
These simple but essential ingredients each play a special role in making this dish sing. From the nutty sweetness of roasted spaghetti squash to the herbal brightness of fresh thyme, every element builds the perfect balance of flavors and textures.
- Spaghetti squash: The star of the dish, providing a unique noodle-like texture that’s naturally gluten-free and light.
- Olive oil: Adds a subtle fruitiness that enhances the asparagus while helping it cook to a tender-crisp perfection.
- Asparagus: Offers a crisp, fresh bite and vibrant green color that contrasts beautifully with the squash.
- Ricotta cheese: Brings creamy richness and a gentle tang that perfectly complements the veggies.
- Fresh lemon zest and juice: Injects bright, lively citrus notes that lift the whole dish.
- Fresh thyme leaves: Adds herbal warmth and complexity, making each mouthful intriguing.
- Salt and pepper: Essential seasonings that enhance and balance all the natural flavors.
- Optional Parmesan cheese and red pepper flakes: For those who love a punch of savory depth and a touch of heat.
How to Make Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
Step 1: Roast the Spaghetti Squash
Begin by preheating your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet. Roasting for about 35 to 40 minutes softens the flesh until it’s tender enough to shred easily into strands with a fork. This roasting process brings out the squash’s natural sweetness that forms the flavorful base of the entire dish.
Step 2: Sauté the Asparagus
While your squash roasts, heat a tablespoon of olive oil over medium heat in a skillet. Toss in the trimmed asparagus pieces and sauté for 4 to 5 minutes until they turn bright green and remain crisp-tender. This quick cooking keeps their delightful snap intact and preserves their vibrant color, adding freshness to the final plate.
Step 3: Prepare the Ricotta Mixture
In a bowl, mix the ricotta cheese with fresh lemon zest and juice, thyme leaves, salt, and pepper. This mixture is the creamy, zesty heart of the dish that melds all the other ingredients together with a delicate tang and fragrant lift.
Step 4: Assemble the Dish
When the spaghetti squash is cool enough to handle, use a fork to shred the flesh into noodle-like strands and place them into a large bowl. Gently fold in the ricotta mixture and sautéed asparagus, taking care not to break up the delicate squash strands too much. This final toss blends the textures and flavors beautifully, preparing your dish for serving.
How to Serve Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
Garnishes
Adding freshly grated Parmesan cheese or a sprinkle of red pepper flakes on top is a simple way to elevate the dish. Parmesan lends a savory saltiness that deepens the flavor, while red pepper flakes add just the right touch of warmth to keep your taste buds intrigued.
Side Dishes
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe pairs wonderfully with light salads, crusty bread, or even a side of lemon-roasted chicken if you want to turn it into a heartier meal. The fresh flavors in the squash dish balance savory or crisp side elements beautifully.
Creative Ways to Present
For a lovely presentation, serve the squash strands in hollowed-out spaghetti squash shells or mound it in individual bowls garnished with thyme sprigs. The vibrant green asparagus and bright lemon zest make it visually appealing and inviting—perfect for a casual lunch or an elegant dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover spaghetti squash with asparagus and ricotta keeps well in an airtight container in the refrigerator for up to three days. Store it separately from any garnishes to maintain freshness and texture.
Freezing
This dish is best enjoyed fresh, but you can freeze the roasted spaghetti squash alone without the ricotta mixture for up to two months. When ready, thaw in the fridge overnight and reheat before mixing with fresh ricotta and asparagus.
Reheating
To warm leftovers, gently reheat in a skillet over low heat, stirring occasionally, until warmed through. Avoid high heat to maintain the ricotta’s creamy texture and prevent the squash from becoming mushy.
FAQs
Can I use dried thyme instead of fresh thyme?
Absolutely! Use about half the amount of dried thyme compared to fresh because dried herbs are more concentrated. It will still provide that lovely herbal warmth the dish needs.
Is this recipe suitable for a vegan diet?
Yes, just swap the ricotta for a plant-based alternative or mash white beans with a splash of lemon juice to mimic the creamy texture and tang.
Can I prepare the spaghetti squash in advance?
Definitely! Roasting the spaghetti squash ahead of time makes assembling this dish easy and quick when you’re ready to enjoy it.
What if I don’t have fresh lemon zest?
Fresh lemon zest really brightens the dish, but if you don’t have it, you can add a small amount of finely grated lemon peel or increase the lemon juice slightly for more acidity.
How do I know when the spaghetti squash is done roasting?
The squash is ready when the flesh is tender and you can easily scrape out strands with a fork. The strands should resemble thin spaghetti noodles and pull away from the shell effortlessly.
Final Thoughts
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe is a joyful medley of fresh, creamy, and herbaceous notes that feels like a gentle hug on a plate. It’s perfect for when you want a nourishing, beautiful meal that’s as satisfying as it is healthy. Give it a try—you might just find yourself making it again and again!
Print
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a vibrant and healthy vegetarian main course. Roasting the spaghetti squash brings out its natural sweetness while sautéed asparagus adds a fresh, crisp texture. The creamy ricotta is enhanced with bright lemon zest and juice, complemented by fragrant thyme for a deliciously balanced dish perfect for a light dinner or a nutritious lunch.
Ingredients
Squash and Vegetables
- 1 medium spaghetti squash (about 3 pounds)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
Ricotta Mixture
- 1 cup ricotta cheese
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- Salt and pepper to taste
Optional Garnishes
- Grated Parmesan cheese
- Red pepper flakes
Instructions
- Preheat oven and prepare squash: Preheat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Roast the squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes until the flesh is tender and can be easily scraped into strands with a fork.
- Sauté the asparagus: While the squash roasts, heat olive oil in a skillet over medium heat. Add the asparagus pieces and sauté for 4–5 minutes until they turn crisp-tender.
- Make the ricotta mixture: In a bowl, combine the ricotta cheese with fresh lemon zest, lemon juice, thyme leaves, salt, and pepper. Mix until smooth and well blended.
- Scrape squash strands: Once the roasted squash is cool enough to handle, use a fork to scrape out the flesh into strands into a large bowl.
- Combine all ingredients: Add the ricotta mixture and sautéed asparagus to the bowl with the spaghetti squash strands. Gently toss everything together until well mixed.
- Serve: Serve warm, optionally topped with grated Parmesan cheese and a sprinkle of red pepper flakes for added flavor and heat.
Notes
- You can roast the spaghetti squash ahead of time and reheat it before mixing to save time.
- For a vegan option, substitute ricotta with plant-based ricotta or mashed white beans mixed with a splash of lemon juice.
- Adjust seasoning with salt and pepper according to your taste preference.
- Adding Parmesan cheese on top enhances the richness but can be omitted for a lighter dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
