Lemon Ricotta Spaghetti Squash with Roasted Asparagus
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a light vegetarian dish featuring roasted squash strands tossed with tender asparagus, creamy ricotta, bright lemon zest, and fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
1 medium spaghetti squash, about 3 to 4 pounds
1 bunch asparagus, trimmed and cut into 1 inch pieces
1 cup whole milk ricotta cheese
1 teaspoon lemon zest
1 to 2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
2 tablespoons olive oil, divided
1/4 cup grated Parmesan cheese
Salt to taste
Black pepper to taste
Instructions
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Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and remove seeds.
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Drizzle cut sides with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
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Roast for 35 to 45 minutes until tender.
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Toss asparagus with olive oil, salt, and pepper and roast for 10 to 12 minutes until just tender.
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Scrape 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.
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Toss gently to combine and adjust seasoning.
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Sprinkle with Parmesan and serve warm.
Notes
Avoid overcooking the squash to prevent excess moisture. Adjust lemon juice according to taste. Fresh thyme provides the brightest flavor.