This light and elegant dish is a perfect blend of flavors and textures. The spaghetti squash provides a healthy, low-carb alternative to traditional pasta, while the asparagus adds a vibrant green color and a touch of sweetness. The creamy ricotta cheese, bright lemon zest, and fragrant thyme elevate the dish to new heights. It’s a simple yet sophisticated meal that’s perfect for any occasion.
INGREDIENTS
- 1 small spaghetti squash (about 1 ½ pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, smashed
- 1 pound asparagus
- ¾ 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)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons pine nuts, toasted
INSTRUCTIONS
- Preheat the oven to 375°F (190°C) and position a rack in the middle.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with ½ tablespoon of olive oil and place them cut-side down on one half of a rimmed baking sheet. Roast for 35 minutes.
- While the squash is roasting, trim the woody ends from the asparagus and slice the stalks diagonally into 2-inch pieces.
- After 35 minutes, remove the baking sheet from the oven. Add the asparagus to the other side of the sheet and toss it with the remaining ½ tablespoon of olive oil. Nestle a garlic clove beneath each half of the squash. Return the baking sheet to the oven and roast for an additional 10 minutes, or until the asparagus is tender and lightly charred, and the squash is easily pierced with a fork.
- In a large bowl, combine the ricotta cheese, lemon juice, lemon zest, thyme, salt, and pepper, stirring to mix well.
- Once the baking sheet comes out of the oven, carefully remove the garlic cloves from beneath the squash and add them to the ricotta mixture, mashing them in as you mix. Incorporate the asparagus into the bowl.
- When the squash is cool enough to handle but still warm, use a fork to scrape the flesh into strands, removing it from the shell. Add the spaghetti squash strands to the ricotta mixture and stir until well combined.
- Serve the mixture on plates or transfer it to a serving platter, topping with the toasted pine nuts.
Recipe Notes
- Storage: Leftovers can be stored in a covered container in the refrigerator for up to 4 days.
