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Spaghetti squash strands in a baking dish

Lemony Ricotta Spaghetti Squash with Asparagus

Roasted spaghetti squash strands tossed with lemon thyme ricotta and roasted garlic asparagus, topped with toasted pine nuts.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

Squash and Asparagus
  • 1 medium spaghetti squash about 3 lb
  • 1 bunch asparagus trimmed, cut into 2 inch pieces
  • 2 tbsp olive oil divided
  • 2 cloves garlic minced
  • kosher salt and black pepper to taste
Lemon Ricotta
  • 1 cup whole milk ricotta
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp fresh thyme leaves
  • 1/4 cup Parmesan cheese grated, optional
Topping
  • 3 tbsp pine nuts toasted
  • fresh basil or parsley

Method
 

  1. Preheat the oven to 400°F. Halve the squash, remove the seeds, brush with oil and season. Roast cut side down 35 to 45 minutes.
  2. Toss the asparagus with oil, garlic, salt and pepper and roast for the last 12 to 15 minutes.
  3. Mix the ricotta, lemon juice, zest, thyme, salt, pepper and Parmesan.
  4. Shred the squash into strands and toss with the ricotta and asparagus.
  5. Toast the pine nuts and sprinkle over the top with fresh herbs.

Notes

Drain watery squash before tossing. Leftovers keep 3 days.