If you’re in the mood for something fresh, zesty, and absolutely bursting with color, Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is the dish you’ll want to make right now. This bright, spring-inspired meal pairs tender roasted squash strands with crisp asparagus, creamy ricotta, and a lively pop of lemon and thyme. It’s a little bit pasta, a little bit salad, and entirely comforting, with a lightness that lets each ingredient really shine. Perfect for weeknights or impressing guests, this vegetarian main course might just become your new go-to!
Ingredients You’ll Need
There’s something magical about simple, wholesome ingredients coming together in harmony. This recipe calls for only a handful of everyday essentials, but each one brings its own signature taste and texture, turning a few basics into something truly special.
- Spaghetti squash: Nature’s answer to pasta, transforming into golden, delicate strands after roasting.
- Olive oil: Adds richness and helps the vegetables roast and sauté to perfection.
- Asparagus: Brings a fresh, green crunch that’s just right for springtime dishes.
- Ricotta cheese: Lends creamy sweetness and helps mellow the brightness of the lemon and herbs.
- Lemon zest and juice: For vibrant citrus flavor that wakes up every bite.
- Fresh thyme (or dried): Adds an earthy, aromatic note that pairs beautifully with both the veggies and cheese.
- Salt and black pepper: Enhances every flavor and balances the dish.
- Grated Parmesan cheese (optional): Offers an extra touch of savory umami, perfect for cheese lovers.
- Extra olive oil and thyme (for garnish): Gives a glossy finish and aromatic final flourish.
How to Make Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise—watch those fingers! Scoop out the seeds with a spoon. Drizzle the flesh with a bit of olive oil, sprinkle with salt and pepper, then place the halves cut-side down on a baking sheet. Roast for 35 to 40 minutes, until the flesh is fork-tender and easily shredded into “spaghetti” strands. This step coaxes out the squash’s natural sweetness and makes it delightfully tender for the dish.
Step 2: Sauté the Asparagus
While the squash roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the trimmed and chopped asparagus and sauté for about 4–5 minutes, tossing occasionally. You want the asparagus to stay bright green and have just the right bite—tender but still crisp. It’s the perfect counterpoint to the tender squash.
Step 3: Mix Up the Ricotta Base
Grab a large mixing bowl and combine your ricotta cheese, lemon zest, fresh lemon juice, thyme, salt, and black pepper. Stir until everything is creamy and evenly mixed. This mixture is where so much of the flavor concentrates—it’s tangy, herby, and creamy all at once, and it’s going to coat the veggies in the most luxurious way.
Step 4: Assemble the Dish
Once your squash is cool enough to handle, use a fork to gently shred the flesh into spaghetti-like strands and add them right to the bowl with the ricotta mixture. Toss in your sautéed asparagus as well. Gently combine everything so the ricotta mixture coats every last strand and asparagus spear. If needed, sample and adjust with a bit more salt, pepper, or lemon juice.
Step 5: Garnish and Serve
Pile the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme onto plates or a serving platter. Top with a sprinkle of Parmesan (if you like), a drizzle of extra olive oil, and a scattering of fresh thyme leaves. Serve while warm, and prepare for everyone to ask for seconds.
How to Serve Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Garnishes
A little bit of finishing flair goes a long way! I love to top Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme with a dusting of grated Parmesan, a fresh drizzle of olive oil, and a few extra thyme leaves. Lemon zest adds a pop of color and bright flavor on top, making each plate look restaurant-worthy.
Side Dishes
Since this dish is bright and light, it pairs brilliantly with a simple arugula salad tossed in lemon vinaigrette, or a warm slice of crusty bread to scoop up every creamy bite. For a heartier meal, try serving it next to grilled chicken or chickpeas for added protein. Your favorite roasted veggies would also make lovely companions!
Creative Ways to Present
For a stunning presentation, serve the mixed filling right back in the roasted squash halves. It’s a fun, edible “bowl” that looks fabulous for brunches or dinner parties. Alternatively, layer the ricotta-tossed squash and asparagus in a shallow platter and finish with those bright garnishes. For a handheld approach, tuck leftovers into pita or wraps for a portable lunch!
Make Ahead and Storage
Storing Leftovers
Store any leftover Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen a bit as it sits, making it just as delightful the next day for lunch or a quick dinner.
Freezing
While you can freeze cooked spaghetti squash and asparagus, the ricotta mixture doesn’t freeze as well—it can separate during thawing and get a bit grainy. If you’d like to freeze, keep the cooked squash and asparagus separate and add the ricotta and lemon mixture fresh when you’re ready to eat. Otherwise, enjoy this one fresh or refrigerated.
Reheating
For best results, gently reheat the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme on the stovetop over low heat, just until warmed through. If you’re in a hurry, the microwave works too—use 50 percent power to avoid drying out the ricotta mixture. Add a splash of olive oil or a squeeze of lemon to revive the flavors if needed.
FAQs
Can I use a different cheese instead of ricotta?
Absolutely! Cottage cheese or a mild goat cheese will both give you a similar creamy texture with a slightly different flavor. If you want something richer, a spoonful of mascarpone or even a dollop of Greek yogurt can also work in a pinch.
How do I know when my spaghetti squash is fully cooked?
You’ll know it’s ready when you can easily pierce the skin with a fork and the flesh easily shreds into noodle-like strands. If it’s still tough in the center, give it 5 more minutes in the oven and check again.
Can I prepare Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme in advance?
Yes, you can roast the squash and sauté the asparagus up to a day in advance, then store them in the fridge separately. Assemble with the ricotta and lemon mixture just before serving for the freshest flavor and texture.
Is this recipe gluten-free?
Yes, Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is naturally gluten-free, making it a wonderful choice for anyone avoiding wheat or gluten in their diet.
What can I add to make the dish heartier?
For extra protein, add grilled chicken, chickpeas, or even some toasted pine nuts for a little crunch and substance. A poached or fried egg on top is also a wonderful addition!
Final Thoughts
I can’t recommend Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme enough—it’s easy, uplifting, and completely satisfying whether you serve it as a main or a side. Give this delicious recipe a try and surprise yourself (and your guests) with just how much flavor and joy can come from a handful of fresh ingredients!
Print
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Roasting, Stovetop
- Cuisine: American, Vegetarian
- Diet: Vegetarian, Gluten-Free
Description
A delightful and flavorful dish featuring roasted spaghetti squash tossed with sautéed asparagus, creamy ricotta cheese, bright lemon zest, and fragrant thyme. This vegetarian and gluten-free recipe is perfect for a light and satisfying meal.
Ingredients
Spaghetti Squash:
- 1 medium spaghetti squash (about 2.5 pounds)
- 1 tablespoon olive oil
- Salt and pepper to taste
Asparagus:
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Ricotta Mixture:
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Garnish:
- Extra olive oil and thyme
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the squash: Slice the spaghetti squash in half lengthwise, remove the seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for 35–40 minutes until tender.
- Sauté asparagus: In a skillet, sauté asparagus in olive oil until tender-crisp.
- Make the ricotta mixture: In a bowl, combine ricotta, lemon zest, lemon juice, thyme, salt, and pepper.
- Combine ingredients: Shred the cooked squash into strands, mix with the ricotta mixture, add asparagus, and gently toss.
- Adjust seasoning: Season to taste and top with Parmesan, olive oil, and thyme.
- Serve: Serve warm and enjoy!
Notes
- For added protein, top with grilled chicken or chickpeas.
- This dish can also be enjoyed chilled as a refreshing salad.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
