Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a light yet satisfying vegetarian dish featuring roasted squash strands tossed with tender asparagus, creamy ricotta, fresh lemon zest, and fragrant thyme.
Ingredients
1 medium spaghetti squash about 3 pounds
1 tablespoon olive oil plus more for drizzling
Salt to taste
Freshly ground black pepper to taste
1 bunch asparagus trimmed and cut into 1 to 2 inch pieces
3/4 cup whole milk ricotta cheese
1 teaspoon lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
2 tablespoons grated Parmesan cheese optional
Instructions
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Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds.
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Drizzle cut sides with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast 35 to 45 minutes until tender.
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Toss asparagus with olive oil salt and pepper. Roast on a separate sheet during the last 12 to 15 minutes until tender.
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Scrape roasted squash flesh into strands using a fork and transfer to a large bowl.
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Add roasted asparagus ricotta lemon zest lemon juice and thyme. Toss gently until combined and creamy.
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Adjust seasoning with additional salt pepper or lemon juice. Sprinkle with Parmesan if desired and serve warm.