Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Introduction

From the moment I first tried this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme, I was hooked. This dish perfectly combines the light, nutty flavor of spaghetti squash with the crispness of asparagus and the creamy richness of ricotta. It has become a go-to in our household, especially during spring when asparagus is at its peak. My family loves how fresh and vibrant it tastes, making it not just a meal, but a delightful experience. It’s a dish that feels indulgent while being light and healthy, and I can’t wait to share it with you!

Ingredients

• 1 large spaghetti squash
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup ricotta cheese
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tbsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• Fresh sage leaves (optional, for garnish)

Instructions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. 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 easily shredded with a fork.
3. 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.
4. Mix the Ricotta:
   • In a bowl, combine the ricotta cheese, lemon zest, lemon juice, and fresh thyme. Stir until smooth and well combined.
5. 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.
6. Assemble the Dish:
   • Add the sautéed asparagus to the spaghetti squash and toss gently to combine.
   • Top with dollops of the ricotta mixture and sprinkle with grated Parmesan cheese.
7. Garnish and Serve:
   • Garnish with fresh sage leaves (optional) and serve immediately.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 320 calories

Preparation Time

• Total Time: 50 minutes
• Prep Time: 10 minutes
• Cook Time: 40 minutes

How to Serve

• Serve warm in bowls.
• Drizzle with additional olive oil if desired.
• Garnish with more grated Parmesan.
• Pair with a fresh salad.
• Enjoy with crusty bread for a complete meal.

Additional Tips

1. Choosing the Squash: Look for a spaghetti squash that feels heavy for its size and has a uniform yellow color.
2. Ricotta Alternatives: For a lighter option, use cottage cheese instead of ricotta.
3. Add Protein: Toss in some grilled chicken or shrimp for added protein.
4. Make it Vegan: Substitute ricotta with a plant-based cheese and skip the Parmesan.
5. Herb Variations: Experiment with other fresh herbs like basil or parsley for different flavor profiles.

Recipe Variations

• Spicy Kick: Add red pepper flakes to the asparagus while sautéing for a bit of heat.
• Mushroom Addition: Incorporate sautéed mushrooms for an earthy flavor.
• Mediterranean Twist: Include sun-dried tomatoes and olives for a Mediterranean flair.
• Creamy Version: Stir in a splash of heavy cream with the ricotta for extra creaminess.

Serving Suggestions

• Serve alongside a light white wine, like Sauvignon Blanc.
• Pair with a simple arugula salad dressed in lemon vinaigrette.
• Accompany with garlic bread for a comforting meal.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish can be frozen, but it’s best to freeze the spaghetti squash and sauce separately to maintain texture.

FAQ Section

1. Can I use frozen spaghetti squash?
   • Yes, just ensure it’s fully thawed before cooking.
2. How do I know when the spaghetti squash is done?
   • It should be tender and easily shredded with a fork.
3. Can I make this ahead of time?
   • You can prepare the components in advance and assemble just before serving.
4. What can I substitute for asparagus?
   • Broccoli or green beans work well as alternatives.
5. Is this recipe gluten-free?
   • Yes, spaghetti squash is naturally gluten-free.
6. Can I make this recipe vegan?
   • Yes, use plant-based ricotta and skip the Parmesan.
7. How do I store leftovers?
   • Refrigerate in an airtight container for up to 3 days.
8. Can I reheat this dish?
   • Yes, reheat in the microwave or on the stovetop, adding a splash of water if needed.
9. What can I pair with this dish?
   • It pairs well with a light salad or grilled protein.
10. Can I use other cheeses?

• Yes, goat cheese or feta would add a nice tanginess.

Conclusion

This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is not just a dish; it’s a celebration of fresh flavors and healthy ingredients. Perfect for a light dinner or a spring gathering, it’s sure to impress both family and friends. The combination of creamy ricotta, zesty lemon, and crisp asparagus makes each bite a delight. Give this recipe a try, and you might just find yourself making it time and time again!

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