Description
A light and flavorful dish featuring roasted spaghetti squash tossed with sautéed asparagus, creamy lemon-thyme ricotta, and a sprinkle of Parmesan cheese. Perfect for a healthy vegetarian meal with fresh, bright flavors.
Ingredients
Scale
Spaghetti Squash
- 1 large spaghetti squash
- 2 tbsp olive oil
- Salt and pepper, to taste
Asparagus
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 tbsp olive oil
- Salt and pepper, to taste
Ricotta Mixture
- 1 cup ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tbsp fresh thyme leaves
Assembly and Garnish
- 1/4 cup grated Parmesan cheese
- Fresh sage leaves (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare and Roast the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until tender and the flesh can be easily shredded with a fork.
- Cook the Asparagus: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 5-7 minutes, until tender but still crisp. Season with salt and pepper to taste.
- Mix the Ricotta: In a bowl, combine the ricotta cheese, lemon zest, lemon juice, and fresh thyme. Stir until smooth and well combined to create a creamy, flavorful topping.
- Prepare the Spaghetti Squash: Once the squash is roasted, let it cool slightly. Use a fork to shred the flesh into spaghetti-like strands and transfer them to a large bowl.
- Assemble the Dish: Add the sautéed asparagus to the shredded spaghetti squash and toss gently to combine evenly.
- Top with Ricotta and Parmesan: Add dollops of the ricotta mixture on top of the squash and asparagus mixture. Sprinkle grated Parmesan cheese evenly over the dish.
- Garnish and Serve: Garnish with fresh sage leaves if desired and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
- Spaghetti squash can also be cooked in a microwave for quicker preparation, but roasting enhances flavor.
- Fresh thyme can be substituted with dried thyme if fresh is not available, but use less as dried herbs are more potent.
- This dish can be served warm or at room temperature, making it versatile for meal prep.
- Adding toasted pine nuts or walnuts can add a nice crunch and extra flavor.
