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

Scale

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

Cook Mode Prevent your screen from going dark

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