Description
A light and flavorful dish featuring spaghetti squash topped with asparagus, ricotta, lemon, and thyme.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides, season with salt and pepper, and place cut side down on a baking sheet.
- Bake for 30-40 minutes until tender.
- While the squash bakes, heat olive oil in a pan over medium heat. Add asparagus and sauté for 5-7 minutes until tender.
- In a bowl, mix ricotta cheese, lemon juice, lemon zest, and thyme.
- Once the squash is cooked, use a fork to scrape the insides into spaghetti-like strands.
- Combine the asparagus with the ricotta mixture and toss with the spaghetti squash.
- Serve warm, garnished with extra thyme if desired.
Notes
- Feel free to add grated Parmesan cheese on top.
- This dish is best served fresh but can be stored in the fridge for up to 3 days.
- Add more lemon juice for extra tanginess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Spaghetti Squash, Asparagus, Ricotta, Lemon, Thyme