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