A tasty, vegetarian faux-pasta dish that allows us to use veggies that are in season in the spring! (Adapted from: https://www.thekitchn.com/recipe-spaghetti-squash-with-asparagus-ricotta-lemon-and-thyme-186415)
Prep Time15 minsCook Time45 minsTotal Time1 hr
Ingredients
1 spaghetti squash, about 2 lbs
1 tbsp olive oil
2 cloves garlic
1 lb asparagus
¾ cup ricotta cheese
3 tbsp fresh lemon juice (about 1 medium lemon)
1 tsp lemon zest
1 tsp fresh thyme leaves (from 4 or 5 sprigs)
½ tsp Kosher salt
¼ tsp black pepper
3 tbsp pine nuts, toasted
Directions
2Score the spaghetti squash lengthwise, poke some holes in the shell, and microwave for 5 minutes. This step makes it easier to cut open.
3Cut the squash in half lengthwise and scrape out the seeds. Spray or brush the cut sides with 1/2 Tbsp of olive oil.
4Place both halves of the squash cut side down on one half of a rimmed baking sheet. Roast for 20 minutes.
5Trim or cut the woody ends of the asparagus, and cut the stalks on a diagonal into 2-inch pieces.
6Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining 1/2 Tbsp oil.
7Peel and smash each garlic clove, then place under each squash half.
8Return 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 20-30 minutes.
9Add the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.
10Remove the baking sheet from the oven and carefully remove the garlic cloves from beneath the squash. Add to the ricotta and mix well.
11Add the asparagus to the bowl.
12While the spaghetti squash is cooling, toast the pine nuts by adding them to a skillet over medium-low heat. Allow them to toast until they're golden and fragrant, about 3-5 minutes, shaking the pan occasionally to ensure even toasting. Remove from pan when done.
13While the spaghetti squash is still warm, scrape out flesh with a fork, and add to the ricotta mixture. Stir to combine ricotta and veggies well.
14Sprinkle the pine nuts over the top of the veggie/ricotta mixture and serve!
Ingredients
Ingredients
1 spaghetti squash, about 2 lbs
1 tbsp olive oil
2 cloves garlic
1 lb asparagus
¾ cup ricotta cheese
3 tbsp fresh lemon juice (about 1 medium lemon)
1 tsp lemon zest
1 tsp fresh thyme leaves (from 4 or 5 sprigs)
½ tsp Kosher salt
¼ tsp black pepper
3 tbsp pine nuts, toasted
Directions
Directions
2Score the spaghetti squash lengthwise, poke some holes in the shell, and microwave for 5 minutes. This step makes it easier to cut open.
3Cut the squash in half lengthwise and scrape out the seeds. Spray or brush the cut sides with 1/2 Tbsp of olive oil.
4Place both halves of the squash cut side down on one half of a rimmed baking sheet. Roast for 20 minutes.
5Trim or cut the woody ends of the asparagus, and cut the stalks on a diagonal into 2-inch pieces.
6Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining 1/2 Tbsp oil.
7Peel and smash each garlic clove, then place under each squash half.
8Return 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 20-30 minutes.
9Add the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.
10Remove the baking sheet from the oven and carefully remove the garlic cloves from beneath the squash. Add to the ricotta and mix well.
11Add the asparagus to the bowl.
12While the spaghetti squash is cooling, toast the pine nuts by adding them to a skillet over medium-low heat. Allow them to toast until they're golden and fragrant, about 3-5 minutes, shaking the pan occasionally to ensure even toasting. Remove from pan when done.
13While the spaghetti squash is still warm, scrape out flesh with a fork, and add to the ricotta mixture. Stir to combine ricotta and veggies well.
14Sprinkle the pine nuts over the top of the veggie/ricotta mixture and serve!
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
AuthorMelissa