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
Scale
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.
