Lemony Ricotta Spaghetti Squash with Asparagus
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
If you’re craving a fresh, wholesome meal that feels light yet satisfying, this Lemony Ricotta Spaghetti Squash with Asparagus is the perfect choice. It’s vibrant, creamy, nutritious, and surprisingly easy to make ideal for weeknights, meal prep, or anyone wanting a healthy pasta-inspired dish without the heaviness of traditional noodles.
Roasted spaghetti squash creates the perfect “noodle” base, pairing beautifully with tender asparagus, creamy ricotta, and bright lemon. The fresh thyme adds a fragrant, earthy touch, making every bite flavorful and refreshing. This dish also pairs wonderfully with cozy classics like Slow Cooker Mac and Cheese, giving you the best combination of comfort and freshness.
Whether you’re looking for a lighter dinner or an impressive side dish, this recipe delivers big flavor with simple ingredients.
Why You’ll Love This Recipe
- Naturally gluten-free and low-carb
- Packed with veggies and protein-rich ricotta
- Bright, citrusy flavor that keeps the dish light
- Easy prep + hands-off roasting time
- Works as a main dish or a side
- Perfect for pairing with comfort dishes like Garlic Butter Mushroom
For the Spaghetti Squash
- Spaghetti Squash – Naturally low-carb and a great pasta alternative.
- Olive Oil – Helps roast the squash and asparagus to perfection.
- Garlic – Adds aromatic, savory depth.
- Asparagus – Crispy, bright, and an ideal pair for lemon ricotta.
For the Ricotta Mixture
- Ricotta Cheese – Creamy and mild, a perfect base for the sauce.
- Lemon Juice – Adds brightness and freshness.
- Lemon Zest – Enhances citrus flavor.
- Thyme – Earthy and fragrant.
- Kosher Salt & Black Pepper – Simple and essential.
For Topping
- Toasted Pine Nuts – Add crunch and nutty richness.
Crispy Sheet Pan Chicken Caesar Salad
Easy Sheet Pan Chicken Caesar Salad with roasted chicken, crispy croutons, and charred romaine. A fast 30-minute one-pan dinner full of flavor.
Notes
Chicken
- 2 large chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & pepper
Croutons
- 3 cups bread cubes
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt & pepper
Salad
- 3 romaine hearts (halved lengthwise)
- ½ cup shaved Parmesan
- ½–¾ cup Caesar dressing
- Lemon wedges
- Use day-old bread for the crispiest croutons.
- Keep an eye on romaine slight char is perfect.
- Add protein twists: shrimp, salmon, or seasoned tofu.
- Keep dressing separate for meal prep.
- Chicken: 3–4 days refrigerated
- Croutons: Store separately to prevent sogginess
- Romaine: Best fresh but lasts 1 day if undressed
Pinterest
FAQs
Can I use frozen or pre-cut spaghetti squash?
Yes! If using frozen, thaw and drain excess liquid before mixing.
Can I sauté the asparagus instead of roasting?
Absolutely. Sauté for 5–7 minutes until bright green and tender-crisp.
Can I use store-bought ricotta?
Yes—store-bought ricotta is perfect and saves time.
How do I make the recipe faster?
Microwave the squash for 5–7 minutes before cutting—it softens and reduces roasting time.
How can I add more flavor?
Add parmesan, fresh basil, or a drizzle of chili oil for an extra pop.
Conclusion
This Lemony Ricotta Spaghetti Squash with Asparagus is fresh, bright, and incredibly satisfying. With its blend of creamy ricotta, citrusy lemon, and roasted vegetables, it’s a dish that feels indulgent yet light. Whether served as a main course or paired with a comfort classic like Slow Cooker Mac and Cheese, it’s an easy, wholesome recipe you’ll love making again and again.
