Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

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Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme – Certainly not has it tasted so just right to be straddled in between iciness and spring till after all now. New stalks of asparagus mingle with a hefty dose of lemon and thyme to track at spring’s arrival, even if this vegetarian supper is anchored with a well-liked wintertime staple.

Influenced via Emily’s recipe for spaghetti squash with ricotta, sage, and pine nuts, I sought after an version that embraced the freshness of the length, although additionally being filling sufficient to offer as a portion of meals.Recipe Spaghetti Squash With Asparagus, Ricotta, Lemon, And Thyme Recipe Spaghetti Squash With Asparagus, Ricotta, Lemon, And Thyme[/caption]

I picked up a number of asparagus and a spaghetti squash on the farmers’ market in far more than the weekend, that is a excellent mirrored image of the year-appropriate now – the actually forestall of wintertime transitioning into the briefest hint of spring. What amusing it may well be to go back up with a steady supper dish that employs similarly of such components!

While I hired pine nuts on this recipe, chopped almonds or hazelnuts would additionally make an improbable replace. Supply this with numerous slices of toasted crusty bread and a lovely, crisp white wine for a mild supper. Hi, spring! Learn additionally:

Tester’s Notes

This recipe is a perfect reminder that even if spring has arrived, there exists nonetheless a location for spaghetti squash across the table. Continuously applied as a pasta replace, those strands evoke a lightness this is so wonderfully in keeping with the entire parts from the dish.

There exists a unmarried step inside this recipe that could be a true gem by no means to fail to remember about. Dana calls for placing a smashed clove of garlic beneath every little bit of spaghetti squash, about midway by the use of cooking. It is only sufficient time to roast the garlic, mellowing the smelly chew and revealing intensity and beauty. Highest of all, just because it’s hiding away beneath the squash, the impossible to resist aroma of roasted garlic is frivolously infused within the strands of squash.

Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Recipe by Bobby

2 – 4


Never has it tasted so true to be straddled among iciness and spring till now. Fresh stalks of asparagus mingle with a healthy dose of lemon and thyme to hint at spring’s arrival, while this vegetarian supper is anchored with a favourite iciness staple.


  • 3/4 cup ricotta cheese

  • 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)

  • 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)

  • 1 small spaghetti squash (about 1 1/2 pounds)

  • 1/2 teaspoon kosher salt

  • 1 teaspoon finely grated lemon zest

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon olive oil, divided

  • 1 pound asparagus

  • 3 tablespoons pine nuts, toasted

  • 2 cloves garlic, smashed


  • Arrange a rack in the middle of the oven and heat to 375°F.
  • Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of the oil. Place cut-side down on one half of a rimmed baking sheet. Roast for 35 minutes. Meanwhile, trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.
  • Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining 1/2 tablespoon oil. Place a garlic clove beneath each squash half. Return the baking sheet to the oven and roast until the asparagus is tender and starting to char, and the squash is easily pierced with a fork, about 10 minutes. Meanwhile, place the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.
  • Remove the baking sheet from the oven and carefully remove the garlic cloves from beneath the squash. Add to the ricotta and mix well. Add the asparagus to the bowl.
  • When the squash is cool enough to handle but still warm, run a fork through the flesh to separate and remove the strands from the shell. Add to the ricotta mixture and stir to combine. Divide between plates or transfer to a serving platter and top with the pine nuts.


  • Storage: Leftovers can be stored in a included field inside the refrigerator for as much as four days.


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