Description
A light and flavorful vegetarian dish featuring roasted spaghetti squash tossed with sautéed asparagus, creamy lemon-thyme ricotta, and a sprinkle of Parmesan cheese, perfect for a healthy and satisfying meal.
Ingredients
Scale
Spaghetti Squash
- 1 large spaghetti squash
- 2 tbsp olive oil, divided
- 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
Toppings
- 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 1 tablespoon of 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 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.
- Prepare the Spaghetti Squash: Once the squash is roasted, let it cool slightly. Then 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 spaghetti squash and toss gently to combine.
- Top and Serve: Add dollops of the ricotta mixture on top and sprinkle with grated Parmesan cheese. Garnish with fresh sage leaves if desired and serve immediately.
Notes
- Roasting the spaghetti squash brings out its natural sweetness and gives it a tender texture perfect for shredding.
- You can substitute fresh thyme with dried thyme if fresh is unavailable, but use about one-third the amount.
- For a vegan option, substitute ricotta with a plant-based ricotta alternative and skip the Parmesan or use a vegan cheese substitute.
- Make sure not to overcook the asparagus to maintain a pleasant crisp texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
