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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 375°F with rack positioned centrally, ensuring even heat distribution.
- Squash Processing: Halve spaghetti squash lengthwise, remove seeds, and lightly brush exposed surfaces with olive oil for enhanced roasting.
- Initial Roasting: Place squash cut-side down on rimmed baking sheet, roast for 35 minutes until slightly softened and edges begin to caramelize.
- Vegetable Preparation: Trim asparagus ends and cut into bite-sized segments while squash roasts.
- 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.
- Ricotta Blend: Whisk ricotta with lemon juice, zest, thyme, salt, and pepper in large mixing bowl, creating a vibrant, aromatic base.
- Flavor Infusion: Extract roasted garlic, mash thoroughly into ricotta mixture, intensifying overall flavor profile.
- Vegetable Integration: Fold roasted asparagus into herbed ricotta blend, ensuring uniform distribution.
- Squash Transformation: Gently separate squash strands using fork, then delicately incorporate into ricotta mixture.
- 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