If you’re looking to brighten up your dinner table with a dish that’s both cozy and vibrant, the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe is an absolute must-try. This recipe brings together the slightly nutty strands of roasted spaghetti squash with crisp asparagus, creamy ricotta, and the zing of fresh lemon and fragrant thyme, creating a perfect harmony of tastes and textures. It’s a delightful dish that feels indulgent yet wholesome, perfect for those who appreciate simple ingredients elevated with thoughtful touches.
Ingredients You’ll Need
These ingredients are straightforward but mighty in flavor. Each element plays a key role, from the tender squash that acts as a healthy pasta substitute, to the fresh asparagus that adds crunch and green vibrancy. The ricotta lends a luscious creaminess, while lemon and thyme brighten and deepen the overall profile.
- 1 medium spaghetti squash (about 2.5 pounds): The star ingredient that shreds into pasta-like strands when cooked.
- 1 tablespoon olive oil: Helps roast the squash beautifully and adds a touch of richness.
- 1 bunch asparagus trimmed and cut into 1-inch pieces: Adds a fresh, slightly sweet crunch to the dish.
- 1 cup ricotta cheese: Creamy and mild, it balances the tangy lemon and herb notes.
- 1 tablespoon lemon zest: Provides a concentrated citrus aroma that wakes up the flavors.
- 2 tablespoons fresh lemon juice: Adds brightness and a refreshing tartness.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried): Imparts a subtle earthiness and herbal depth.
- 1/2 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/4 teaspoon black pepper: For a gentle heat that keeps things balanced.
- 2 tablespoons grated Parmesan cheese (optional): Adds a savory, nutty finish if you like a bit of extra umami.
- Extra olive oil and thyme for garnish: A drizzle of olive oil and fresh herbs for that final touch of elegance.
How to Make Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
Step 1: Roast the Spaghetti Squash
First things first, preheat your oven to 400°F. Slice your spaghetti squash carefully in half lengthwise and scoop out the seeds. Then, drizzle the inside with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 35 to 40 minutes. You’ll know it’s ready when the flesh is tender and shreds easily with a fork into those irresistible spaghetti-like strands.
Step 2: Sauté the Asparagus
While your squash is roasting, heat a tablespoon of olive oil over medium heat in a skillet. Add the cut asparagus pieces and sauté them for about 4 to 5 minutes until they turn a lovely bright green and become tender-crisp—this gives the dish a wonderful contrast in texture and a burst of fresh flavor.
Step 3: Prepare the Ricotta Mixture
In a large bowl, combine your ricotta cheese with lemon zest, fresh lemon juice, thyme leaves, salt, and black pepper. This mixture brings that creamy, tangy, and herby brightness that perfectly complements the roasted squash and asparagus.
Step 4: Assemble the Dish
Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into strands right over the bowl with the ricotta mixture. Add in the sautéed asparagus and gently toss everything together to combine. Taste and adjust seasoning if needed. For an optional finishing touch, sprinkle with grated Parmesan cheese and drizzle some olive oil on top.
How to Serve Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
Garnishes
Fresh lemon slices, a few sprigs of thyme, or a sprinkle of extra Parmesan can make this dish pop visually and flavor-wise. A final drizzle of high-quality olive oil enhances the overall richness without weighing down the freshness.
Side Dishes
This recipe shines as a main course but pairs beautifully with crusty artisan bread to soak up any extra sauce or a simple green salad with vinaigrette to add a crisp, acidic counterpoint. Grilled chicken or a handful of toasted pine nuts can add complementary protein and texture.
Creative Ways to Present
Try serving this dish in hollowed-out spaghetti squash shells for a charming, rustic presentation that wows at dinner parties. Alternatively, plate it over a bed of baby arugula or spinach for a vibrant base, or stuff it into roasted bell peppers for an elegant twist.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, making it a great make-ahead meal.
Freezing
While not ideal for freezing due to the delicate texture of the asparagus and ricotta, you can freeze just the roasted spaghetti squash strands in a freezer-safe container for up to 2 months and prepare the rest fresh.
Reheating
Reheat gently in a skillet over low heat or in the microwave until just warmed through. Avoid overheating to preserve the creamy texture of the ricotta and the freshness of the lemon and thyme.
FAQs
Can I use dried thyme instead of fresh?
Yes! Dried thyme works well in this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe. Just use about half the amount of dried thyme as fresh because it’s more concentrated.
Is this recipe gluten-free?
Absolutely. The spaghetti squash acts as a perfect gluten-free alternative to pasta, making this dish safe and satisfying for gluten-sensitive eaters.
Can I prepare this recipe vegan?
To make it vegan, swap ricotta for a plant-based cheese or tofu-based ricotta alternative and skip the Parmesan or use a vegan substitute. Olive oil and seasonings remain the same for flavor.
What if I don’t like asparagus?
No problem! You can substitute asparagus with other vegetables like zucchini, green beans, or peas. Each will bring its own twist while keeping the dish fresh and delicious.
Can this dish be served cold?
Definitely! This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe also makes a refreshing cold salad that’s perfect for lunch or a light summer dinner.
Final Thoughts
This recipe is one of those rare dishes that feel special yet come together with ease, balancing comfort and freshness with every bite. If you’re craving a wholesome meal full of seasonal flavors and creamy, zesty goodness, you’re going to fall in love with the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe. Give it a try, share it with friends, and enjoy the vibrant flavors that celebrate the best nature has to offer!
Print
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
A light and healthy dish featuring roasted spaghetti squash tossed with sautéed asparagus, creamy ricotta cheese, fresh lemon zest and juice, and fragrant thyme. This flavorful meal is perfect as a main or side dish and can be served warm or chilled for a refreshing vegetarian option.
Ingredients
Spaghetti Squash and Seasoning
- 1 medium spaghetti squash (about 2.5 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons grated Parmesan cheese (optional)
Garnish
- Extra olive oil
- Extra thyme leaves
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds to prepare for roasting.
- Season and Roast Squash: Drizzle the inside of the squash halves with olive oil and season with salt and black pepper. Place them cut-side down on a baking sheet. Roast in the oven for 35–40 minutes until the flesh is tender and can be shredded easily with a fork.
- Sauté Asparagus: While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the asparagus pieces and sauté for 4–5 minutes until they become tender-crisp, then remove from heat.
- Mix Ricotta and Flavorings: In a large bowl, combine the ricotta cheese, lemon zest, fresh lemon juice, thyme leaves, salt, and pepper. Stir well to create a flavorful mixture.
- Shred Squash: Once the spaghetti squash is cooked and slightly cooled, use a fork to shred the flesh into spaghetti-like strands. Transfer the strands to the bowl with the ricotta mixture.
- Combine Ingredients: Add the sautéed asparagus to the bowl. Gently toss all ingredients together until well combined. Taste and adjust seasoning if necessary.
- Serve and Garnish: Sprinkle the top with grated Parmesan cheese if using, and drizzle with extra olive oil and thyme for garnish. Serve the dish warm for best flavor.
Notes
- For added protein, top with grilled chicken or chickpeas.
- This dish can be served chilled as a refreshing lunch salad.
- Use fresh thyme for a brighter flavor, or dried thyme if fresh is unavailable.
- Ensure spaghetti squash is fully roasted so it shreds easily.
