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Spaghetti Squash with Asparagus, Ricotta, and Lemon

Spaghetti Squash with Asparagus, Ricotta, and Lemon Bliss

This Spaghetti Squash with Asparagus, Ricotta, and Lemon offers a fresh and comforting flavor, perfect for satisfying midweek cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash This low-carb pasta alternative creates tender strands.
  • 2 tablespoons Olive Oil Adds richness and helps roast the veggies.
For the Vegetable Mix
  • 4 cloves Garlic Fresh is always best!
  • 1 bunch Asparagus Choose bright green stalks for optimal taste.
For the Ricotta Mixture
  • 1 cup Ricotta Cheese Opt for dairy-free ricotta if needed.
  • 2 tablespoons Lemon Juice Fresh-squeezed is preferred.
  • 1 tablespoon Lemon Zest Intensifies citrus flavor.
  • 2 teaspoons Fresh Thyme Leaves Adds earthy fragrance.
  • 1 teaspoon Kosher Salt Enhances natural flavors.
  • 1/2 teaspoon Freshly Ground Black Pepper Adds depth.
For the Topping
  • 1/4 cup Pine Nuts Toasted for crunch.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • fork
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
  2. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush cut sides with olive oil. Place cut-side down on a baking sheet and roast for 35 minutes.
  3. Trim the woody ends of asparagus and cut into 2-inch pieces. Toss asparagus with remaining olive oil.
  4. Add minced garlic under the squash halves, toss asparagus with it, and return to the oven for an additional 10 minutes.
  5. In a mixing bowl, combine ricotta cheese, lemon juice, lemon zest, thyme, salt, and pepper. Blend until smooth.
  6. Mash roasted garlic into the ricotta mixture, then fold in asparagus and spaghetti squash strands.
  7. Serve with toasted pine nuts and additional lemon juice if desired.

Nutrition

Serving: 1plateCalories: 320kcalCarbohydrates: 25gProtein: 12gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 30mgSodium: 450mgPotassium: 450mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For the best Spaghetti Squash, check for doneness, use fresh garlic, and avoid overcrowding the baking sheet.

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