Description
A light and flavorful dish featuring roasted spaghetti squash tossed with crisp asparagus, creamy ricotta, and bright lemon. Perfect for a healthy meal!
Ingredients
Scale
- 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
- Preheat the Oven: Set your oven to 400°F (200°C).
- 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.
- 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 with dollops of the ricotta mixture and sprinkle with grated Parmesan cheese.
- Garnish and Serve:
- Garnish with fresh sage leaves (optional) and serve immediately.
Notes
For added flavor, consider adding toasted pine nuts or crushed red pepper flakes. Adjust the amount of lemon juice based on your preference for acidity.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 290
- Sugar: 2g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg