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