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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

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Discover the delightful flavors of spaghetti squash with asparagus, ricotta, lemon, and thyme in this easy-to-follow recipe. This dish combines the lightness of spaghetti squash with the creamy richness of ricotta, brightened by zesty lemon and aromatic thyme. Perfect for a satisfying dinner or as a vibrant side dish, it’s both nutritious and gluten-free.

Ingredients

Scale
  • 1 small spaghetti squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil, divided
  • 2 cloves garlic, smashed
  • 1 pound asparagus
  • 3/4 cup ricotta cheese
  • 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons pine nuts, toasted

Instructions

  1. Preheat the oven to 375°F.
  2. Halve the spaghetti squash lengthwise, remove seeds, and brush with half the olive oil. Place cut-side down on a baking sheet.
  3. Trim and cut asparagus into 2-inch pieces. Add to the baking sheet after the squash has roasted for about 25 minutes.
  4. Roast both vegetables together until tender (about 10 more minutes).
  5. In a bowl, combine ricotta, lemon juice, zest, thyme, salt, and pepper.
  6. Once cooked, mix roasted garlic from the squash into the ricotta mixture; add asparagus and shredded squash strands.
  7. Gently stir to combine all ingredients and serve topped with toasted pine nuts.

Nutrition

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