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
Scale
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.
