Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

If you’re looking for a dish that’s both light and satisfying, this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is the perfect choice.

It’s fresh, flavorful, and makes the most of seasonal ingredients. Roasted spaghetti squash strands pair beautifully with tender asparagus and creamy ricotta, while a hint of lemon and thyme adds a vibrant punch.

It’s a healthy, veggie-packed meal that comes together in no time, making it perfect for a quick weeknight dinner or a light lunch.

For Spaghetti Squash

Spaghetti Squash – About 1 1/2 pounds; this will form the base of the dish, providing light, noodle-like strands.
Olive Oil – 1 tablespoon, divided; used to coat the squash and asparagus for roasting.
Garlic – 2 cloves, smashed; adds rich, aromatic flavor.
Asparagus – 1 pound; roasted alongside the squash to bring freshness and a bit of crunch.

For the Ricotta Mixture

Ricotta Cheese – 3/4 cup; adds creaminess and a mild flavor to the dish.
Lemon Juice – 3 tablespoons, freshly squeezed; provides brightness and tanginess.
Lemon Zest – 1 teaspoon; adds a burst of citrus flavor.
Fresh Thyme – 1 teaspoon, leaves only; gives an earthy, herby note.
Kosher Salt – 1/2 teaspoon; enhances the flavors.
Black Pepper – 1/4 teaspoon, freshly ground; for a touch of heat and flavor.

For Garnish

Pine Nuts – 3 tablespoons, toasted; adds crunch and a slight nuttiness to finish the dish.

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Craving a light, flavorful dish that’s both satisfying and packed with nutrients? This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is the perfect recipe to brighten up your meal.

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Course: Main Course, Side Dish

Cuisine: Mediterranean, Vegetarian

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

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Notes

Ingredients:

1 small spaghetti squash (around 1 1/2 pounds)
1 tablespoon olive oil, divided
2 garlic cloves, smashed
1 pound asparagus
3/4 cup ricotta cheese
3 tablespoons fresh lemon juice (from 1 medium lemon)
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
3 tablespoons toasted pine nuts

Instructions:

Prepare the Oven and Squash
- Preheat the oven to 375°F with the rack in the center position.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush each cut side with 1/2 tablespoon of olive oil.
- Place the squash halves, cut-side down, on one half of a rimmed baking sheet.
- Roast in the preheated oven for 35 minutes.
Prepare the Asparagus
- While the squash is roasting, trim the tough ends from the asparagus.
- Cut the asparagus stalks into 2-inch pieces on a diagonal.
Add Asparagus and Garlic to Baking Sheet
- After 35 minutes of roasting, remove the squash from the oven.
- Add the asparagus to the empty side of the baking sheet.
- Toss the asparagus with the remaining 1/2 tablespoon of olive oil.
- Place a smashed garlic clove beneath each squash half.
- Return the baking sheet to the oven and roast for another 10 minutes, or until the asparagus is tender and starting to brown and the squash is fork-tender.
Prepare Ricotta Mixture
- In a large bowl, combine the ricotta cheese, lemon juice, lemon zest, thyme, salt, and pepper.
- Stir until the mixture is fully combined.
Combine Roasted Vegetables with Ricotta
- Remove the garlic cloves from under the squash halves and mash them into the ricotta mixture.
- Add the roasted asparagus to the ricotta and mix well.
Prepare Squash
- When the squash is cool enough to handle, use a fork to scrape its flesh into strands.
- Add the spaghetti squash strands to the ricotta mixture and stir to combine.
Serve
- Divide the prepared dish onto plates or place it on a serving platter.
- Garnish with toasted pine nuts and serve.

Notes:

Storage: Leftovers can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

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How do I cut the spaghetti squash easily?

To safely cut a spaghetti squash, start by microwaving it for 3-5 minutes to soften it slightly. This will make it easier to slice. Use a sharp knife, and stabilize the squash on your cutting board by placing a damp cloth underneath to prevent slipping. Always keep your hands clear of the knife path!

Can I roast the spaghetti squash ahead of time?

Yes, you can! After roasting and cooling the squash, store the strands in an airtight container in the fridge for up to 4 days. Reheat them gently on the stovetop or in the microwave with a splash of broth or water to keep them moist.

What’s the best way to toast pine nuts without burning them?

For the perfect toasted pine nuts, use a dry skillet over medium heat. Stir frequently for 3-5 minutes until golden brown, keeping an eye on them to avoid burning. Alternatively, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through.

Can I swap ricotta cheese with something else?

Absolutely! If you want a lighter option, use low-fat cottage cheese. For a richer alternative, try cream cheese, or use Greek yogurt for a tangy twist and added protein. Just be aware that using a substitute might change the texture or flavor slightly.

How do I ensure the squash strands don’t get mushy?

To prevent mushy spaghetti squash, roast the halves cut-side down on a baking sheet. This method helps excess moisture escape, resulting in firm strands. Keep an eye on the cooking time and check after 35 minutes – the squash should be tender but not mushy.