Name: Spaghetti Squash With Asparagus Ricotta Lemon and Thyme
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 small spaghetti squash (680g); 1 tablespoon (15 ml) vegetable oil, divided; 2 cloves garlic, smashed; 1 pound asparagus (450g); 3/4 cup (180 ml) ricotta cheese; 3 tablespoons (45 ml) freshly squeezed lemon juice (from about 1 medium lemon); 1 teaspoon (5 ml) finely grated lemon zest; 1 teaspoon (5 ml) fresh thyme leaves (from 4 to 5 sprigs); 1/2 teaspoon (3 ml) kosher salt; 1/4 teaspoon (1 ml) freshly ground black pepper; 3 tablespoons (45 ml) toasted pine nuts

Description

Discover a delightful recipe for Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme. Learn how to create a flavorful and healthy dish bursting with fresh ingredients. Perfect for a wholesome meal!

Ingredients

1 small spaghetti squash (680g)
1 tablespoon (15 ml) vegetable oil, divided
2 cloves garlic, smashed
1 pound asparagus (450g)
3/4 cup (180 ml) ricotta cheese
3 tablespoons (45 ml) freshly squeezed lemon juice (from about 1 medium lemon)
1 teaspoon (5 ml) finely grated lemon zest
1 teaspoon (5 ml) fresh thyme leaves (from 4 to 5 sprigs)
1/2 teaspoon (3 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black pepper
3 tablespoons (45 ml) toasted pine nuts

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Instructions

Position an oven rack in the center and preheat to 375°F.
Slice the squash lengthwise and remove the seeds. Coat the cut sides with half of the oil. Lay the halves cut-side down on one side of a lined baking sheet. Bake for 35 minutes. In the meantime, remove the tough ends of the asparagus and slice the spears diagonally into 2-inch sections.
Take out the baking sheet with the squash, distribute the asparagus on the other side, and drizzle with the remaining oil. Place a garlic clove under each squash half. Return the sheet to the oven and bake until the asparagus is tender with a slight char, and the squash is fork-tender, approximately 10 more minutes. While waiting, combine the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl and mix thoroughly.
After baking, carefully take the garlic cloves out from beneath the squash and add them to the ricotta mixture, blending well. Incorporate the roasted asparagus into the bowl.
When the squash is cool enough to touch but still warm, use a fork to scrape the flesh into strands and remove them from the shell. Mix these strands into the ricotta blend. Serve the mixture on plates or a serving dish, and sprinkle with pine nuts on top.

Notes

Roast smashed garlic with squash and asparagus for enhanced flavor in the ricotta mixture.
Scrape warm spaghetti squash into strands for a seamless texture in the ricotta blend.
Customize by adding favorite herbs or spices to the ricotta mixture for a personalized touch.