Zesty Spaghetti Squash with Asparagus & Ricotta Recipe

Weeknight dinners demand something special, and this creamy spaghetti squash with asparagus hits all the right notes.

Roasted squash strands mingle with tender asparagus in a delightful dance of flavors.

Fresh ricotta adds a luxurious, silky texture that makes each bite irresistible.

Bright lemon zest and fragrant thyme weave through the dish, creating a light yet satisfying meal.

The combination works magic, turning simple ingredients into something extraordinary.

You’ll love how quickly this comes together, offering a gorgeous alternative to traditional pasta.

This recipe proves healthy eating can be seriously delicious.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories: 200 kcal

Servings: 5

Everything You’ll Need for Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

• Spaghetti Squash: Sweet, mild vegetable that creates delicate pasta-like strands when roasted, choose firm and heavy squash with no soft spots.
• Olive Oil: Helps create golden, crispy edges and enhances natural vegetable flavors, select extra virgin for best taste.

• Asparagus: Tender green spears that add fresh spring flavor, look for bright green stalks with tight tips.
• Garlic Clove: Provides deep, aromatic undertone to the dish, choose plump cloves without green sprouts.

• Ricotta Cheese: Soft, smooth base that creates luxurious texture, select fresh, creamy variety.
• Lemon: Bright citrus that cuts through richness and adds zesty punch, pick firm, heavy lemons with vibrant color.
• Thyme: Delicate herb with earthy, slightly minty notes, choose fresh sprigs with deep green leaves.
• Salt and Pepper: Essential seasoning that balances and elevates all ingredients, use freshly ground black pepper.

• Pine Nuts: Buttery, delicate nuts that add crunch and nutty complexity, select golden, uniform kernels.

Tools for Cooking Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

• Baking Sheet: Large rimmed sheet for roasting squash and asparagus.
• Fork: Essential for separating squash strands and mixing ingredients.
• Large Bowl: For mixing ricotta, lemon, herbs, and seasonings.
• Cutting Board: Needed for trimming asparagus and preparing ingredients.
• Chef's Knife: Sharp knife for cutting squash and asparagus.
• Measuring Spoons: To measure olive oil and seasonings accurately.
• Pastry Brush: For brushing olive oil on squash surfaces.

How to Make Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme at Home

Roasted Squash Preparation

Preheat oven and position rack in middle position. Slice squash lengthwise, removing inner seeds. Coat exposed surfaces with olive oil and place face down on baking sheet.

Asparagus and Vegetable Roasting

After initial squash roasting, add asparagus to baking sheet. Nestle garlic cloves underneath squash halves. Continue roasting until vegetables are tender and slightly caramelized.

Creamy Herb Mixture

Combine ricotta with bright citrus notes, fragrant thyme, and seasonings. Crush roasted garlic cloves into mixture, creating a rich and aromatic base.

Squash Strand Technique

Once cooled, transform squash into delicate strands using fork. Gently fold strands into creamy herb mixture, incorporating roasted asparagus.

Final Presentation

Top dish with toasted pine nuts for delightful crunch and nutty flavor. Serve immediately to enjoy warm, vibrant flavors and textures.

Tips to Enhance Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

• Roast the squash slightly longer for more caramelized, concentrated flavor if you enjoy deeper, richer notes.
• Toss in grilled chicken, seared shrimp, or crumbled Italian sausage for a hearty protein-packed meal that transforms this side dish into a complete dinner.
• Experiment with different soft cheeses like goat cheese or mascarpone instead of ricotta to create unique, creamy flavor profiles that complement the squash's mild taste.
• Replace thyme with fresh basil, rosemary, or oregano to introduce exciting new herbal dimensions and personalize the recipe's aromatic character.
• Substitute ricotta with cashew cream or silken tofu blended with nutritional yeast for a plant-based version that maintains the dish's creamy, tangy essence.

Ways to Serve Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

• Rustic Dinner Party Centerpiece: Impress guests by presenting the spaghetti squash in its roasted shell, creating a stunning visual display that highlights the dish's natural beauty and vibrant ingredients.
• Mediterranean-Inspired Plating: Serve on a large wooden board with scattered fresh thyme sprigs, lemon wedges, and a drizzle of extra virgin olive oil for an elegant, rustic Mediterranean feel that elevates the dining experience.
• Protein Power-Up: Transform this side dish into a complete meal by adding grilled chicken, pan-seared salmon, or crispy tofu on top, making it a versatile and satisfying option for different dietary preferences.
• Wine Pairing Delight: Complement the bright, herbal flavors with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio, enhancing the dish's lemony and delicate herb notes for a perfect culinary harmony.

How to Store Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

• Squash Storage Solutions: Keep whole spaghetti squash in a cool, dark pantry for up to one month. Once cut, wrap tightly in plastic wrap and refrigerate for 3-4 days maximum.
• Meal Prep Magic: Roast squash and asparagus ahead of time. Store separately in airtight containers in the refrigerator for quick weeknight assembly. Components stay fresh for 4-5 days.
• Leftover Love: Reheat gently in a skillet with a splash of water or broth to maintain moisture. Microwaving works too, but can make the squash slightly watery. Mix ingredients just before warming to keep texture perfect.
• Freezer Friendly Tip: Ricotta mixture without asparagus can be frozen in small portions for up to 2 weeks. Thaw overnight in the refrigerator and stir well before using to restore creamy consistency.

Tantalizing Spaghetti Squash

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4.8 from 35 reviews

• Total Time: 55 minutes
• Yield: 5 1x

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Description

Homemade spaghetti squash with asparagus, ricotta, lemon, and thyme delights palates with Mediterranean-inspired freshness. Crisp asparagus and creamy ricotta complement roasted squash strands, while lemon and thyme elevate simple ingredients into a memorable dish you will savor.

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Ingredients

Scale 1x2x3x

• 1 (680 g / 1.5 lbs) spaghetti squash, small
• 1 (454 g / 1 lb) asparagus, trimmed and cut into 2-inch pieces
• ¾ cup (180 ml) ricotta cheese
• 3 tbsps freshly squeezed lemon juice
• 1 tsp finely grated lemon zest
• 1 tsp fresh thyme leaves
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 tbsp olive oil
• 2 cloves garlic, smashed
• 3 tbsps pine nuts, toasted

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Instructions

1. Preparation: Preheat oven to 375°F with rack positioned centrally, ensuring even heat distribution.
2. Squash Processing: Halve spaghetti squash lengthwise, remove seeds, and lightly brush exposed surfaces with olive oil for enhanced roasting.
3. Initial Roasting: Place squash cut-side down on rimmed baking sheet, roast for 35 minutes until slightly softened and edges begin to caramelize.
4. Vegetable Preparation: Trim asparagus ends and cut into bite-sized segments while squash roasts.
5. Secondary Roasting: Add asparagus and whole garlic cloves to baking sheet, positioning beneath squash halves, then continue roasting for additional 10 minutes until asparagus chars and squash becomes fork-tender.
6. Ricotta Blend: Whisk ricotta with lemon juice, zest, thyme, salt, and pepper in large mixing bowl, creating a vibrant, aromatic base.
7. Flavor Infusion: Extract roasted garlic, mash thoroughly into ricotta mixture, intensifying overall flavor profile.
8. Vegetable Integration: Fold roasted asparagus into herbed ricotta blend, ensuring uniform distribution.
9. Squash Transformation: Gently separate squash strands using fork, then delicately incorporate into ricotta mixture.
10. Serving: Garnish with toasted pine nuts, presenting immediately to preserve optimal texture and temperature.

Notes

• Squash Selection Tip: Choose a firm, heavy spaghetti squash with a vibrant yellow color and no soft spots for best roasting results.
• Roasting Technique: Position squash cut-side down to lock in moisture and create caramelized, tender flesh with concentrated flavor.
• Garlic Flavor Boost: Roasting whole garlic cloves intensifies their sweetness and creates a mellow, nutty undertone in the ricotta mixture.
• Pine Nut Perfection: Quickly toast pine nuts in a dry skillet to enhance their buttery flavor and add a delightful crunch to the final dish.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 200
• Sugar: 3g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 15mg