Growing up, I have so many fond memories of my grandma’s famous Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. It was a dish she’d whip up for us any time we visited, and the combination of flavors and textures never failed to delight. I can still picture myself as a little kid, watching her carefully prepare the Spaghetti Squash, gently sauteeing the asparagus, and folding in the creamy ricotta with just the right touch of lemon and thyme. The aroma would fill the entire house, making our mouths water in anticipation. And when we finally got to dig in, it was pure bliss – the tender strands of spaghetti squash, the crisp-tender asparagus, the cool and tangy ricotta… it all came together in perfect harmony. To this day, it’s one of my absolute favorite comfort foods, and I’m so excited to share my grandma’s recipe with you.
Why This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe Will Become Your Go-To
The Secret Behind Perfect Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
What makes this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme recipe so special is the perfect balance of flavors and textures. The key is in the careful preparation of each component – roasting the spaghetti squash to get those tender, spaghetti-like strands, sautéing the asparagus to maintain its crisp-tender bite, and folding in the cool, creamy ricotta with just the right amount of lemon and fragrant thyme. It’s a symphony of flavors and sensations in every bite, and I promise it’ll become a go-to in your recipe rotation.
Essential Ingredients You’ll Need
– Spaghetti Squash: The star of the show, the spaghetti squash provides the base for this dish. Look for one that’s heavy for its size and has a vibrant, blemish-free rind.
– Asparagus: Fresh, crisp asparagus spears add a delightful crunch and wonderful flavor.
– Ricotta Cheese: Creamy, cool ricotta cheese provides a luxurious, velvety texture.
– Lemon: Freshly squeezed lemon juice and zest brighten up the dish with a tangy zing.
– Thyme: The earthy, fragrant thyme leaves complement the other ingredients beautifully.
– Olive Oil: A high-quality extra virgin olive oil is essential for sautéing the asparagus.
– Salt and Pepper: Simple seasonings to enhance the natural flavors.
Step-by-Step Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Instructions
Preparing Your Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme recipe is surprisingly easy to prepare, with a total time of just 45 minutes. You’ll need a sharp knife, a baking sheet, a skillet, and a mixing bowl to get started.
1- Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
2- Roast the spaghetti squash for 30-35 minutes, or until it’s tender and easily shreds with a fork. Remove it from the oven and let it cool slightly.
3- While the squash is roasting, trim the woody ends from the asparagus spears and cut them into 1-inch pieces.
4- Heat a skillet over medium-high heat and add a drizzle of olive oil. Sauté the asparagus for 5-7 minutes, stirring occasionally, until it’s crisp-tender.
5- Use a fork to shred the roasted spaghetti squash into long, spaghetti-like strands. Transfer the strands to a mixing bowl and add the sautéed asparagus, ricotta cheese, lemon juice, lemon zest, and fresh thyme leaves. Season with salt and pepper to taste.
6- Gently toss the ingredients together until well combined. Serve your Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme immediately, garnished with extra thyme leaves if desired.
Pro Tips for Success
To ensure your Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme turns out perfectly, here are a few pro tips:
– Don’t overcook the spaghetti squash – you want it to be tender but still retain its spaghetti-like texture.
– Be careful not to overcrowd the asparagus in the skillet, as this can cause it to steam rather than sauté.
– Use fresh, high-quality ricotta cheese for the best flavor and creamiest texture.
– Adjust the amount of lemon juice and zest to your personal taste preferences.
– Sprinkle some toasted pine nuts or grated Parmesan cheese on top for extra flavor and crunch.
Serving and Storing Your Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Perfect Pairings for Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme makes a wonderful main dish, but it also pairs beautifully with a variety of side dishes. Consider serving it with a fresh green salad, roasted vegetables, or crusty bread to soak up the delicious flavors. For a refreshing beverage, a crisp white wine or a lemon-infused sparkling water would be a perfect complement.
Storage and Make-Ahead Tips
Leftover Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop it in the microwave for a minute or two, or gently warm it in a skillet over medium heat.
For make-ahead convenience, you can roast the spaghetti squash and sauté the asparagus in advance. Store them separately in the fridge, then assemble the dish just before serving. The ricotta, lemon, and thyme can be added at the last minute.
Variations and Dietary Adaptations for Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Creative Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Variations
While this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme recipe is already a delicious classic, you can easily adapt it to suit your tastes or the seasons. Try swapping the asparagus for other crisp-tender veggies like zucchini, bell peppers, or cherry tomatoes. You could also experiment with different herbs, such as basil, parsley, or oregano. For a heartier meal, you could even add grilled chicken or sautéed shrimp.
Making Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Diet-Friendly
To make this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme recipe more diet-friendly, there are a few simple substitutions you can try:
– For a gluten-free version, simply omit the bread or pasta and serve the dish as a main course.
– To make it vegan, replace the ricotta cheese with a plant-based alternative, such as cashew or almond-based ricotta.
– For a low-carb option, skip the spaghetti squash and serve the asparagus, “ricotta,” lemon, and thyme mixture over roasted zucchini noodles or steamed cauliflower rice.
Frequently Asked Questions
Q: Can I use a different type of squash instead of spaghetti squash?
A: While spaghetti squash is the star of this dish, you can certainly experiment with other types of winter squash, such as butternut or acorn squash. Keep in mind that the cooking times and textures may vary.
Q: How do I know when the spaghetti squash is done roasting?
A: The spaghetti squash is ready when you can easily pierce it with a fork and the strands pull apart easily. It should be tender but still retain its spaghetti-like texture.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare certain components in advance. The roasted spaghetti squash and sautéed asparagus can be stored separately in the fridge for up to 4 days. When ready to serve, simply combine the ingredients and reheat gently.
Q: How much does this recipe serve?
A: This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme recipe will serve 4-6 people as a main dish, or 6-8 people as a side dish.
Q: What if the spaghetti squash is watery after roasting?
A: If your spaghetti squash releases too much liquid after roasting, simply use a paper towel or clean kitchen towel to gently press and absorb the excess moisture before shredding and combining with the other ingredients.
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
- Total Time: 55
- Yield: 4
- Diet: Vegetarian
Description
Spaghetti squash, roasted to perfection, is the star of this delightful dish. Paired with tender asparagus, creamy ricotta, zesty lemon, and fragrant thyme, this 30-minute meal is a burst of fresh and flavorful goodness.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 1 lb asparagus, trimmed and cut into 1-inch pieces
– 1 cup ricotta cheese
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 2 tbsp fresh thyme leaves, plus more for garnish
– Salt and freshly ground black pepper, to taste
Instructions
1. – Preheat oven to 400°F. Place spaghetti squash cut-side down on a baking sheet. Roast for 30-40 minutes, until tender.
2. – In a large skillet, sauté the asparagus in a bit of olive oil over medium-high heat until crisp-tender, about 5-7 minutes.
3. – Scoop the spaghetti squash flesh into a large bowl. Add the sautéed asparagus, ricotta, lemon juice, lemon zest, and thyme. Season with salt and pepper to taste.
4. – Toss gently to combine. Serve warm, garnished with additional thyme leaves.
Notes
For a creamier texture, add a splash of heavy cream or milk to the ricotta mixture. You can also top with shredded parmesan cheese or crumbled feta.
- Prep Time: 15
- Cook Time: 40
- Category: Main Courses
- Method: Baking, Stovetop
- Cuisine: Italian
Conclusion
There’s just something so comforting and satisfying about this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme recipe. It’s a beautiful balance of flavors and textures that’s sure to become a new family favorite. I hope you’ll give it a try and let me know what you think in the comments below. Bon appétit!