Description
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a vibrant, healthy dish that promises a delightful culinary experience. This recipe brings together the lightness of spaghetti squash, the crunch of fresh asparagus, and the creaminess of ricotta cheese, all brightened by zesty lemon and aromatic thyme. Perfect for weeknight dinners or special gatherings, this gluten-free meal is not only nutritious but also quick to prepare. With its colorful presentation and burst of flavors in every bite, it’s bound to impress your family and friends. Enjoy this refreshing dish as a satisfying main course or a flavorful side.
Ingredients
Scale
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 pound asparagus
- 3/4 cup ricotta cheese
- 3 tablespoons lemon juice
- 2 cloves garlic
- Fresh thyme leaves
- Olive oil
Instructions
- Preheat your oven to 375°F.
- Halve the spaghetti squash lengthwise, remove seeds, coat with olive oil, and roast cut-side down on a baking sheet for 35 minutes.
- Prepare the asparagus by trimming the ends and cutting into diagonal pieces. Add to the baking sheet after the squash has roasted for 35 minutes.
- Roast the asparagus alongside the squash for an additional 10 minutes until tender.
- In a bowl, combine ricotta cheese, lemon juice, zest, thyme leaves, salt, and pepper. Mix well.
- Once roasted, combine the garlic with the ricotta mixture and fold in the roasted asparagus.
- Use a fork to shred the spaghetti squash into strands and mix with the ricotta mixture until combined.
- Serve warm topped with toasted pine nuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg