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
Scale
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
