Quick Spaghetti Squash with Asparagus & Ricotta Lemon Recipe

Spaghetti squash upgrades ordinary meals into culinary adventures with its unique stringy texture and mild, slightly sweet essence.

This vibrant vegetable offers a delightful low-carb alternative that satisfies comfort food cravings while keeping nutrition front and center.

Tender strands emerge magically when roasted, creating a canvas for bold ingredients and creative combinations.

Rich with potential, our recipe weaves together fresh asparagus, creamy ricotta, bright lemon zest, and aromatic thyme into a harmonious dance of flavors.

Mediterranean-inspired seasonings elevate this dish from simple to spectacular, proving that healthy eating never means compromising on taste.

The interplay of textures and subtle herbal notes makes each bite a delightful sensory experience.

You’ll find this meal perfect for those seeking a light yet satisfying dinner that celebrates seasonal produce.

Everything Great About Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

• Elevate Vegetable Simplicity: This recipe transforms ordinary spaghetti squash into a gourmet experience by combining roasted vegetables with creamy ricotta and bright, zesty flavors.
• Master Effortless Nutrition: One-pan roasting technique makes meal preparation incredibly easy while delivering a nutrient-packed dish that feels both comforting and sophisticated.
• Customize Flavor Layers: The combination of lemon, thyme, and roasted garlic creates a delicate, aromatic profile that elevates the natural sweetness of squash and asparagus, offering a restaurant-quality meal without complex cooking skills.

Ingredient List for This Spaghetti Squash Recipe

Main Ingredients:

• Spaghetti Squash: Sweet, mild-flavored squash that creates pasta-like strands when roasted.
• Asparagus: Tender green vegetable with a delicate, slightly grassy flavor perfect for spring dishes.
• Garlic Clove: Aromatic ingredient that adds depth and richness to the ricotta mixture.

• Ricotta Cheese: Creamy, mild cheese that provides a smooth base for the dish.
• Fresh Thyme: Delicate herb with earthy and slightly minty notes that complements the vegetables.

• Olive Oil: High-quality oil for roasting vegetables and adding moisture.
• Lemon Juice: Bright, acidic component that adds freshness to the dish.
• Lemon Zest: Intense citrus flavor that provides aromatic notes.
• Pine Nuts: Crunchy topping that adds nutty texture and richness.
• Salt: Essential seasoning to enhance overall flavor.
• Black Pepper: Adds a subtle heat and complexity to the dish.

Cooking Instructions for Spaghetti Squash and Asparagus

Step 1: Prepare Oven and Baking Sheet

Warm the oven to 375°F. Position the rack in the center of the oven. Line a rimmed baking sheet with parchment paper.

Step 2: Prepare Spaghetti Squash

Slice the squash in half from top to bottom. Scoop out the seeds and inner pulp. Brush the exposed surfaces with olive oil. Place the squash halves face-down on one side of the baking sheet.

Step 3: Roast Initial Squash

Slide the baking sheet into the oven. Roast the squash for 35 minutes until it starts to soften.

Step 4: Prep Asparagus

Trim the tough ends from the asparagus. Chop the stalks into bite-sized pieces. Prepare whole garlic cloves.

Step 5: Complete Roasting

Add asparagus to the empty side of the baking sheet. Drizzle with additional olive oil. Tuck a garlic clove underneath each squash half. Return to the oven for another 10 minutes.

Step 6: Create Creamy Ricotta Mixture

• Ricotta cheese
• Fresh lemon juice
• Lemon zest
• Chopped thyme
• Salt
• Black pepper

Step 7: Incorporate Roasted Ingredients

Remove garlic cloves and mash them into the ricotta mixture. Fold in the roasted asparagus.

Step 8: Shred Squash

Allow squash to cool slightly. Use a fork to separate the strands into spaghetti-like texture. Gently mix the squash into the ricotta blend.

Step 9: Garnish and Serve

Sprinkle toasted pine nuts on top. Serve warm and enjoy the vibrant, fresh flavors!

Smart Tips for Cooking This Veggie Dish

• Slice Squash Safely: Use a sharp, sturdy knife and cut slowly to prevent slipping and ensure even halves.
• Maximize Roasting Flavor: Place squash cut-side down to help caramelize natural sugars and enhance overall taste.
• Garlic Infusion Trick: Tucking whole garlic cloves under squash creates a subtle, aromatic flavor throughout the dish.
• Strand Separation Secret: Wait until squash cools slightly before using a fork to gently pull strands, preventing burning your hands.
• Zest Enhancement Technique: Grate lemon zest directly into ricotta mixture to release maximum citrusy oils and intensify bright flavors.

Best Way to Keep It Fresh for Later

• Refrigerate: Transfer spaghetti squash mixture to an airtight container and store in the refrigerator for up to 3-4 days.
• Reheat Oven: Spread leftovers in a baking dish, cover with foil, and warm at 350°F for 10-15 minutes until heated through.
• Microwave Option: Place portion in microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring between each to ensure even warming.

Tasty Add-Ons and Pairings

• Enhance with Crisp White Wine: Pair this light, herbaceous dish with a zesty sauvignon blanc or pinot grigio to complement the lemon and thyme flavors, cutting through the creamy ricotta.
• Match with Fresh Spring Salad: Create a side of mixed greens with a tangy vinaigrette to balance the richness of the ricotta and add a refreshing contrast to the roasted vegetables.
• Elevate with Crusty Bread: Serve alongside a rustic sourdough or herbed focaccia to soak up the lemony ricotta and provide a delightful textural crunch against the soft squash strands.
• Add Protein Boost: Incorporate grilled chicken or seared shrimp on the side to transform this vegetable dish into a more substantial meal while maintaining its delicate flavor profile.

How to Customize This Spaghetti Squash Combo

• Herb Garden Boost: Swap thyme for a blend of fresh rosemary, basil, and parsley to create a vibrant, aromatic variation with enhanced herbal notes.
• Mediterranean Medley: Replace ricotta with crumbled feta cheese and add chopped Kalamata olives for a Greek-inspired flavor profile that brings tangy richness to the dish.
• Protein Power: Incorporate grilled chicken or sautéed shrimp to transform the vegetarian recipe into a hearty, protein-packed meal that satisfies hunger and adds extra texture.
• Spicy Southwest Spin: Mix in diced jalapeños, sprinkle chili powder, and top with roasted corn kernels to deliver a zesty, warm kick that elevates the original recipe's mild flavor palette.

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe

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4.7 from 23 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Spaghetti squash meets Italian elegance in this light, fresh Mediterranean-inspired dish. Roasted squash strands mingle with crisp asparagus, creamy ricotta, zesty lemon, and fragrant thyme, creating a perfect plate you’ll savor with pure culinary delight.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 small spaghetti squash (about 1.5 pounds / 680 grams)
• 1 pound (454 grams) asparagus, trimmed and cut into 2-inch pieces
• ¾ cup (180 milliliters) ricotta cheese

Flavoring and Seasoning Ingredients:

• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh thyme leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Additional Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, smashed
• 3 tablespoons pine nuts, toasted

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Instructions

1. Prepare the oven by heating to 375°F and positioning the rack centrally.
2. Slice the spaghetti squash longitudinally, extracting the inner seeds. Coat the exposed surfaces with olive oil.
3. Position the squash halves face-down on a rimmed baking sheet, roasting for 35 minutes until slightly softened.
4. During roasting, trim the fibrous ends from asparagus and segment into bite-sized pieces.
5. After initial roasting, extract the squash and distribute asparagus across the baking sheet. Nestle whole garlic cloves beneath each squash half.
6. Continue roasting for an additional 10 minutes, ensuring asparagus develops slight char and squash becomes fork-tender.
7. Create a creamy base by whisking ricotta with fresh lemon juice, zest, thyme, salt, and pepper in a spacious mixing bowl.
8. Retrieve roasted garlic cloves and thoroughly mash into the ricotta mixture, infusing deep flavor.
9. Incorporate the roasted asparagus into the herbed ricotta blend.
10. Once squash cools marginally, delicately separate its strands using a fork.
11. Gently fold squash strands into the ricotta mixture, ensuring even distribution.
12. Garnish with toasted pine nuts and serve immediately for optimal texture and temperature.

Notes

• Squash Preparation Hack: Cutting and roasting spaghetti squash face-down creates a perfect tender texture with minimal effort.
• Time-Saving Technique: Roasting asparagus and squash together on the same baking sheet reduces cleanup and cooking time.
• Flavor Boost Trick: Roasting whole garlic cloves under the squash infuses the ricotta mixture with a rich, mellow garlic essence.
• Zesty Freshness Tip: Adding lemon zest and juice brightens the entire dish, creating a light and vibrant flavor profile.
• Texture Magic: Using a fork to separate squash strands creates a pasta-like consistency that’s both healthy and satisfying.
• Finishing Touch: Sprinkling toasted pine nuts adds a delightful crunch and nutty depth to the completed dish.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 290
• Sugar: 3 g
• Sodium: 230 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 15 mg