If you’re craving a dish that’s fresh, bright, and packed with comforting textures, you’re going to fall head over heels for this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe. It’s the perfect marriage of tender roasted spaghetti squash strands with crisp-tender asparagus, creamy ricotta infused with lemon’s zing, and the subtle earthiness of fresh thyme. This recipe feels light yet indulgent, making it a wonderful choice for a wholesome weeknight dinner or a show-stopping side for your next gathering. Once you taste it, you’ll want to add it to your regular rotation—the flavors just sing together beautifully!
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a vital role in building the vibrant flavor profile and delightful textures of this dish. From the naturally sweet spaghetti squash to the creamy ricotta and the bright notes of lemon and thyme, every element contributes something special.
- Spaghetti squash: Choose a large, firm squash with a smooth skin for the best texture and easy shredding.
- Olive oil: Opt for extra virgin to add richness and help vegetables roast perfectly.
- Salt and pepper: Simple seasonings that enhance and balance every flavor.
- Asparagus: Fresh, tender stalks trimmed and cut into bite-sized pieces add a crisp contrast.
- Ricotta cheese: Creamy and mild, it brings lusciousness and a gentle tang when combined with lemon.
- Lemon zest and juice: Bright, citrusy notes that elevate the whole dish with refreshing acidity.
- Fresh thyme leaves: Earthy and aromatic, they provide a subtle herbal layer.
- Grated Parmesan cheese: Adds a salty, nutty finish that ties all the flavors together.
- Fresh sage leaves (optional): For an herbal garnish that adds color and a lovely aroma.
How to Make Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
Step 1: Preheat and Prepare Your Oven
Start by setting your oven to 400°F (200°C). This temperature ensures the spaghetti squash will roast to tender perfection, soft enough to shred into those beautiful strands without drying out.
Step 2: Roast the Spaghetti Squash
Slice your spaghetti squash lengthwise and scoop out the seeds—it’s easier than you might think! Then drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place the halves cut side down on a baking sheet to encourage even roasting. Roast for about 30 to 40 minutes until the flesh is tender and effortlessly pulls apart with a fork.
Step 3: Sauté the Asparagus
While the squash roasts, heat a tablespoon of olive oil in a large skillet over medium heat. Toss in your asparagus pieces and sauté for 5 to 7 minutes. You want them tender but still with a satisfying snap, perfectly complementing the soft squash strands. Season with salt and pepper as you go.
Step 4: Mix the Ricotta Filling
In a small bowl, combine ricotta cheese with freshly grated lemon zest, lemon juice, and thyme leaves. Stir until everything is smooth and the flavors meld into a creamy, fragrant mixture that lightens the whole dish.
Step 5: Shred and Combine the Squash
Once your squash is cool enough to handle, use a fork to scrape the flesh—it will naturally pull into spaghetti-like strands. Transfer these strands to a large bowl and gently fold in the sautéed asparagus, allowing the textures and flavors to mingle.
Step 6: Assemble and Serve
Top the squash and asparagus with generous dollops of your ricotta-lemon-thyme mixture. Sprinkle grated Parmesan cheese on top for an irresistible savory finish. If you have fresh sage leaves on hand, scatter a few for an optional but beautiful fragrant garnish. Serve immediately to enjoy the dish at its freshest and most vibrant.
How to Serve Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
Garnishes
Fresh sage leaves bring an herbal aroma and a pop of color that makes each plate feel special. A light drizzle of extra olive oil or a pinch of crushed red pepper flakes can also add exciting layers without overpowering the delicate flavors.
Side Dishes
This dish pairs wonderfully with simple roasted chicken or grilled fish for a full meal. Alternatively, serve it alongside a crisp green salad dressed in a light vinaigrette for a vegetarian-friendly feast that feels both nourishing and elegant.
Creative Ways to Present
For a fun twist, serve the spaghetti squash directly in the roasted squash shells—just after shredding the flesh, fill the halves with the asparagus-ricotta mixture for an eye-catching presentation. Alternatively, spoon the mixture over toasted rustic bread for a vibrant bruschetta or enjoy it warm in individual shallow bowls sprinkled with extra herbs and cheese.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe in an airtight container in the refrigerator. It stays fresh for up to 3 days and can be enjoyed cold or reheated gently for a quick meal.
Freezing
Freezing is possible but not ideal for maintaining the ricotta’s creamy texture. If you do freeze, store the squash and asparagus mixture separately from the ricotta topping and thaw slowly in the fridge before combining and serving.
Reheating
Reheat leftovers gently in a skillet over low heat to keep the squash strands tender and preserve the freshness of the asparagus. Avoid high heat which can dry out the dish. You can also warm it briefly in the microwave, stirring occasionally for even heating.
FAQs
Can I use frozen asparagus instead of fresh?
Fresh asparagus is best for this recipe because it retains its crispness and flavor better when sautéed. Frozen asparagus can become mushy and less vibrant. If using frozen, thaw thoroughly and pat dry to avoid excess moisture.
Is the ricotta mixture necessary?
The ricotta mixed with lemon and thyme adds a creamy, tangy element that beautifully balances the sweetness of the roasted squash and the earthiness of asparagus. It’s not mandatory but highly recommended for the authentic flavor of this recipe.
Can I substitute another herb for thyme?
Thyme provides a subtle, earthy flavor that pairs perfectly here. However, fresh sage or rosemary can be interesting alternatives, though they will change the flavor profile slightly. Use sparingly to avoid overpowering the dish.
How do I know when my spaghetti squash is fully roasted?
The squash is done when it is tender and a fork easily glides through the flesh and shreds it into thin, spaghetti-like strands without resistance. Usually, this takes between 30 and 40 minutes at 400°F (200°C).
Can this recipe be made vegan?
Absolutely! Simply swap the ricotta for a plant-based alternative and use nutritional yeast or vegan Parmesan for the topping. The flavors will remain bright and satisfying with those simple substitutions.
Final Thoughts
There’s something truly magical about the combination of textures and flavors in this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe. It’s fresh, light, and yet deeply comforting—a dish that invites you to savor each bite slowly. Whether you’re looking to impress friends or treat yourself to a nourishing meal, this recipe is a guaranteed winner. Give it a try, and it might just become your new favorite way to enjoy vegetables in a bowl!
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
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant and healthy Spaghetti Squash recipe features roasted spaghetti squash strands tossed with sautéed asparagus, creamy lemon-thyme ricotta, and a sprinkle of Parmesan cheese. Light, flavorful, and perfect for a wholesome meal, this dish combines fresh spring vegetables with citrusy and herbaceous notes for a delightful vegetarian dinner.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
Vegetables
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Ricotta Mixture
- 1 cup ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tbsp fresh thyme leaves
Toppings and Garnish
- 1/4 cup grated Parmesan cheese
- Fresh sage leaves (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare and Roast the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until tender and easily shredded with a fork.
- Cook the Asparagus: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 5-7 minutes, until tender but still crisp. Season with salt and pepper to taste.
- Mix the Ricotta: In a bowl, combine ricotta cheese, lemon zest, lemon juice, and fresh thyme. Stir until smooth and well combined.
- Prepare the Spaghetti Squash: Once roasted, let the squash cool slightly. Use a fork to shred the flesh into spaghetti-like strands and transfer them to a large bowl.
- Assemble the Dish: Add the sautéed asparagus to the spaghetti squash strands and gently toss to combine.
- Top and Serve: Spoon dollops of the ricotta mixture on top and sprinkle with grated Parmesan cheese. Garnish with fresh sage leaves if desired and serve immediately.
Notes
- Roast the squash cut side down to ensure even cooking and caramelization.
- Sauté asparagus just until crisp-tender to retain its bright color and texture.
- The ricotta mixture can be prepared ahead and refrigerated for up to one day.
- Substitute fresh thyme with rosemary or basil according to preference.
- This dish works well as a main course for vegetarians or as a side for meat dishes.
