As the sun began to set and I felt the welcome chill of evening breeze, I couldn’t help but crave something fresh and satisfying. That’s when the idea for this delightful Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme struck me. You see, I’ve always been enamored with the unique texture of spaghetti squash, transforming into delightful strands that mimic pasta – a perfect base for lighter, veggie-filled meals.
Remember those evenings when you’re exhausted from work but still want to enjoy something homemade and hearty? This recipe checks all the boxes: it’s not only simple and quick to prepare, but it’s also bursting with vibrant flavors. Just imagine the crisp asparagus, creamy ricotta, zesty lemon, and earthy thyme coming together in harmony!
Whether you’re looking to impress family during a weeknight dinner or simply want to indulge in a nutritious meal without compromising taste, this dish is for you. Let’s dive into the recipe and discover how easy it is to create something healthy that feels completely indulgent!
Why will you love this Spaghetti Squash with Asparagus?
Unique twist: This recipe redefines comfort food by swapping traditional pasta for spaghetti squash, offering a lighter experience without sacrificing flavor.
Simplicity shines: With minimal ingredients and straightforward steps, anyone can bring this dish to life.
Flavor explosion: The pairing of creamy ricotta, fresh lemon, and aromatic thyme creates a deliciously balanced medley that dances on your palate.
Perfect for gatherings: Impress your friends or family with a dish that’s not only nutritious but also visually stunning, making it a showstopper on any table.
Quick and easy: Ready in just 45 minutes, it’s ideal for weeknight dinners or leisurely weekends when you want something delightful yet uncomplicated.
Spaghetti Squash with Asparagus Ingredients
• Dive into the fresh and vibrant flavors that make this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme a must-try dish!
For the Main Dish
- Spaghetti squash – a beautifully unique vegetable that transforms into spaghetti-like strands when cooked.
- Olive oil – enhances flavor and helps with roasting, but feel free to use avocado oil for a milder taste.
- Garlic – adds an aromatic punch; you can roast it for a sweeter, richer flavor.
- Asparagus – sweet and crunchy, it’s perfect for adding texture and color to your dish. Use green beans as a substitute if needed.
- Ricotta cheese – creamy and rich, it’s the perfect partner for spaghetti squash; alternatives like cottage cheese work too.
- Lemon juice – this fresh acidity brightens the dish; be sure to use real lemon for the best flavor.
- Lemon zest – adds an extra layer of citrus brightness and fragrance; don’t skip this!
- Fresh thyme – its earthy notes complement the other flavors beautifully; dried thyme can be used, but fresh is recommended.
- Kosher salt – essential for enhancing the total flavor profile; sea salt can be a simple alternative.
- Black pepper – a dash of freshly ground pepper adds warmth; use white pepper if you prefer a milder taste.
- Pine nuts – toasted for a crunchy finish; almonds or walnuts can work as delightful substitutions.
Feel the warmth of home-cooked comfort as you prepare this delightful dish!
How to Make Spaghetti Squash with Asparagus
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Preheat your oven by arranging a rack in the middle and heating it to 375°F. This is crucial for roasting the squash to perfection.
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Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides with 1/2 tablespoon of olive oil, placing the halves cut-side down on a rimmed baking sheet. Roast for about 35 minutes, until the flesh is tender.
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Trim the woody ends from the asparagus and then slice the stalks diagonally into 2-inch pieces. This cutting technique helps to cook them evenly and adds a nice visual element to your dish.
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Remove the baking sheet with the squash, and add the asparagus to the other side of the sheet. Toss the asparagus with the remaining 1/2 tablespoon of olive oil. Next, place a garlic clove beneath each squash half, and return the baking sheet to the oven. Roast for about 10 more minutes, until the asparagus is tender and starts to char, and the squash can be easily pierced with a fork.
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Mix together the ricotta, lemon juice, lemon zest, thyme, salt, and pepper in a large bowl until well combined. This mixture will create a creamy sauce that beautifully ties all the ingredients together.
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Remove the baking sheet from the oven, taking out the garlic cloves from beneath the squash. Add these roasted garlic cloves to the ricotta mixture and give it a good stir. Finally, fold in the roasted asparagus into the bowl.
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Scrape out the spaghetti squash with a fork when it’s cool enough to handle but still warm. This will give you those delightful, noodle-like strands. Add these strands to the ricotta mixture and mix until everything is combined.
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Serve by dividing the dish onto individual plates or transferring it to a serving platter. Top with toasted pine nuts for a satisfying crunch that elevates your dish!
Optional: Garnish with extra lemon zest for a bright pop of flavor.
Exact quantities are listed in the recipe card below.
Spaghetti Squash with Asparagus Variations
Explore the ways you can personalize this dish to tantalize your taste buds!
- Dairy-Free: Swap ricotta cheese for silken tofu blended with lemon juice, for a creamy texture minus the dairy.
- Nut-Free: Replace pine nuts with toasted sunflower seeds or omit altogether for an equally delicious dish.
- Extra Veggies: Add bell peppers, zucchini, or cherry tomatoes for an even more colorful and nutritious plate.
- Spicy Kick: Sprinkle in some red pepper flakes or diced jalapeños to turn up the heat for those who love a good kick.
- Herb Alternates: Experiment with fresh basil or parsley instead of thyme to create a different flavor profile that’s equally delightful.
- Lemon Zest Swap: Use lime juice and zest to bring a zesty twist that is refreshingly different and vibrant.
- Protein Boost: For added protein, toss in cooked chicken, shrimp, or chickpeas, making it a heartier meal option.
Feel free to mix and match these variations and make this dish your own. Enjoy the culinary adventure!
Storage Tips for Spaghetti Squash with Asparagus
Fridge: Store any leftover spaghetti squash with asparagus in an airtight container for up to 3 days to maintain freshness.
Freezer: You can freeze portions of this dish, but it’s best to do so without the pine nuts. Seal in freezer-safe bags for up to 2 months for optimal flavor and texture.
Reheating: When ready to enjoy again, thaw in the fridge overnight and reheat in a skillet over medium heat until warmed through, or in the microwave.
Wrap: If storing uncooked spaghetti squash, keep it whole in a cool, dark place. Once cut, wrap tightly in plastic wrap to prevent drying out.
Expert Tips for Spaghetti Squash with Asparagus
Roasting Time: Keep a close eye on both the spaghetti squash and asparagus as they roast; overcooking can lead to mushy vegetables, losing that delightful texture.
Cut Evenly: When slicing the asparagus, make sure to cut the pieces evenly for uniform cooking and appealing presentation in your spaghetti squash with asparagus.
Cheese Alternatives: If ricotta is not available, try using goat cheese or a vegan cream cheese as substitutes, but remember that they may slightly alter the flavor profile of your dish.
Use Fresh Herbs: Fresh thyme brings a more aromatic and vibrant taste; dried thyme can work, but use less, as its flavor is more concentrated and can overshadow other ingredients.
Finishing Touch: Toasting the pine nuts elevates their flavor. Keep an eye on them in the oven or on the stove as they can burn quickly, transforming your spaghetti squash with asparagus into a disappointment.
Adjust Seasoning: Always taste your dish before serving. Feel free to adjust the seasoning with more lemon juice or salt to suit your palate!
What to Serve with Spaghetti Squash with Asparagus and Ricotta?
Building a meal around this delightful vegetable dish can elevate your dining experience to new heights of flavor.
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Garlic Bread: The warm, toasty bread pairs beautifully with the lightness of the squash while providing a satisfying crunch.
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Mixed Green Salad: A fresh salad with lemon vinaigrette adds a zesty contrast, complementing the creamy ricotta and earthy squash.
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Grilled Chicken: Juicy, herb-marinated chicken offers protein to balance the dish, making it a heartier meal without overwhelming flavors.
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Sautéed Spinach: The wilted greens provide a wonderful touch of earthiness, enhancing the overall taste and adding vibrant color to the plate.
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Lemon Tart: A tart dessert serves as a perfect finish, echoing the zesty notes of the dish while satisfying your sweet tooth.
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Chardonnay: A chilled glass of this white wine elevates your meal with its crisp and citrusy notes, mirroring the flavors in your spaghetti squash.
Enjoy the delightful combination of textures and flavors that make this dish truly special!
Make Ahead Options
These Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme are perfect for busy home cooks looking to save time during the week! You can prepare the spaghetti squash and roasted asparagus up to 24 hours in advance. Simply roast them as directed and store them in airtight containers in the refrigerator. The ricotta mixture can also be prepared and refrigerated for up to 3 days—just remember to allow it to come to room temperature before mixing it with the squash. When you’re ready to serve, reheat the squash and asparagus gently, combine with the ricotta mixture, and finish with toasted pine nuts for a meal that tastes just as fresh as if it were made that day!
Spaghetti Squash with Asparagus and Ricotta Recipe FAQs
How do I choose the right spaghetti squash?
Absolutely! When selecting a spaghetti squash, look for one that feels heavy for its size and has a uniform yellow color. Avoid any squash with dark spots or blemishes, as these can indicate overripeness or poor quality.
How should I store leftovers?
After enjoying your delicious spaghetti squash with asparagus, store any leftovers in an airtight container in the refrigerator for up to 3 days. This ensures both flavor and freshness remain intact for your next meal!
Can I freeze spaghetti squash with asparagus?
Yes, definitely! If you choose to freeze your spaghetti squash, I recommend doing so without the pine nuts. Once completely cooled, place it in a freezer-safe bag, removing as much air as possible. You can freeze it for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove or in the microwave.
What if my asparagus is tough or woody?
Very important! If you find your asparagus is tough, you may need to adjust your preparation. Always trim the woody ends and snap off the tougher bottom parts before cooking. If your asparagus feels exceptionally fibrous, choose thinner stalks next time, as they tend to be more tender.
Can I make this dish dairy-free?
Yes, the more the merrier! You can make this spaghetti squash with asparagus completely dairy-free by substituting the ricotta cheese with a plant-based cream cheese or a thick cashew cream. Just remember to season it well to match the flavor profile.
What should I do if my spaghetti squash is overcooked?
If you accidentally overcook your spaghetti squash, making it mushy, there are ways to salvage it! Try mixing in some extra cooked asparagus or a handful of fresh spinach to add texture and balance. You can even toss everything with some additional lemon juice and fresh herbs to enhance the flavor.
Delicious Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush cut sides with 1/2 tablespoon of olive oil, placing cut-side down on a baking sheet. Roast for about 35 minutes.
- Trim the ends from the asparagus and slice diagonally into 2-inch pieces.
- Remove the baking sheet with the squash, and add asparagus to the opposite side. Toss asparagus with the remaining olive oil, place garlic beneath each squash half, and return to oven for 10 more minutes.
- Mix ricotta, lemon juice, lemon zest, thyme, salt, and pepper in a large bowl until combined.
- Take out garlic cloves from beneath squash and add to ricotta mixture, stir well, then fold in the roasted asparagus.
- Scrape out spaghetti squash strands with a fork and add to ricotta mixture, mixing until combined.
- Serve on plates, topping with toasted pine nuts.