There’s something truly delightful about the first bite of a dish that feels both comforting and energizing at the same time. I recently found myself savoring a plate of Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme, a combination that sings of fresh ingredients and balances savory and bright flavors perfectly. As summer fades into fall, the seasonal vegetables, like tender asparagus and vibrant lemon, remind me that cooking can be an adventure full of surprises.
One evening, after a long day, I was looking for a meal that wouldn’t just fill me up but would also put a smile on my face. This dish not only satisfied my cravings but also became a centerpiece of conversation with my friends. It’s easy to prepare and impressively elegant, allowing you to serve a dish that looks like you spent hours in the kitchen—when, in reality, it all comes together in about 45 minutes. Get ready to bring a taste of the garden to your table with this delightful recipe!
Why is Spaghetti Squash with Asparagus so special?
Simplicity: With just a few fresh ingredients, this dish is incredibly easy to whip up, making it perfect for busy weeknights.
Flavor Explosion: The bright taste of lemon combined with creamy ricotta and savory asparagus creates a symphony of flavors that dance on your palate.
Healthy Comfort: Enjoy a hearty meal that’s also nutritious, satisfying your cravings without the guilt.
Versatile: Whether served as a main dish or a stunning side, it complements any meal beautifully. For more easy, tasty ideas, check out my easy vegetarian recipes section!
Crowd-Pleaser: Impress friends or family with this gourmet-looking dish that’s sure to become a favorite in your home.
Spaghetti Squash with Asparagus Ingredients
• Get ready to create a vibrant dish!
For the Squash
• Spaghetti squash – a fantastic low-carb alternative that creates luscious strands reminiscent of pasta.
For the Sauté
• Olive oil – adds richness; feel free to use extra virgin for an enhanced flavor.
• Garlic – smashed to infuse the oil with aromatic goodness.
• Asparagus – tender and bright, this veggie adds texture and nutrition to the dish.
For the Ricotta Mixture
• Ricotta cheese – creamy and mild, it serves as the base for our luscious sauce.
• Lemon juice – brings a refreshing brightness; fresh-squeezed is always best!
• Lemon zest – amplifies the citrus flavor, ensuring every bite is vibrant.
• Fresh thyme leaves – earthy and fragrant, these herbs elevate the dish to new heights.
• Kosher salt – enhances the natural flavors of the ingredients.
• Freshly ground black pepper – adds a slight kick for depth.
For the Topping
• Pine nuts – toasted for crunch and a delectable nutty flavor that perfectly complements the dish.
How to Make Spaghetti Squash with Asparagus
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Preheat your oven to 375°F and position a rack in the middle. This ensures even cooking for your spaghetti squash.
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Prepare the spaghetti squash by cutting it in half lengthwise. Scrape out the seeds, then brush the cut sides with 1/2 tablespoon of olive oil. Place them cut-side down on a rimmed baking sheet and roast for 35 minutes until tender.
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Trim the woody ends off the asparagus and cut the stalks diagonally into 2-inch pieces. This will help them cook evenly while adding a lovely aesthetic.
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Add the asparagus to the baking sheet alongside the squash. Toss them in the remaining 1/2 tablespoon of olive oil. Tuck a garlic clove beneath each squash half for added flavor.
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Roast the veggies for an additional 10 minutes, until the asparagus is tender and starting to char, and the squash can be easily pierced with a fork.
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Combine the ricotta cheese, freshly squeezed lemon juice, zest, thyme, kosher salt, and pepper in a large bowl. Stir until smooth and well blended, creating a delightful creaminess.
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Remove the baking sheet from the oven and gently take out the garlic cloves from beneath the squash. Add the roasted garlic to the ricotta mixture and mix thoroughly. Incorporate the asparagus pieces for a wholesome medley.
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Shred the spaghetti squash by running a fork through the flesh, creating beautiful strands. Add these to the ricotta mixture and stir until combined, ensuring each bite is bursting with flavor.
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Serve your creation by dividing it among plates or luxury up by transferring it to a serving platter. Don’t forget to top with toasted pine nuts for that satisfying crunch!
Optional: Drizzle with extra lemon juice for a lovely zing.
Exact quantities are listed in the recipe card below.
What to Serve with Spaghetti Squash with Asparagus and Ricotta?
Elevate your dining experience with delightful sides and drinks that harmonize beautifully with your vibrant dish.
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Garlic Bread: Warm, buttery garlic bread provides a comforting, crispy contrast that pairs delightfully with the creamy richness of the ricotta.
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Mixed Green Salad: A crisp salad with a tangy vinaigrette refreshes the palate, balancing the hearty squash and nutty pine nuts. It’s the perfect way to incorporate more freshness into your meal.
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Lemon Herb Quinoa: Light and fluffy quinoa infused with herbs echoes the lemony notes of your main dish, adding both texture and an extra burst of flavor.
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Roasted Brussels Sprouts: Golden-brown Brussels sprouts bring a crispy element that contrasts beautifully with the soft spaghetti squash, creating a medley of textures.
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Chilled Chardonnay: A glass of chilled Chardonnay enhances the dish’s flavors, its crispness complementing the lemon and thyme beautifully.
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Pine Nut Cookies: For dessert, these sweet treats echo the nutty flavor of the main dish, ending the meal on a delightful note. Each bite gives a sweet finish that resonates with the savory tones of your meal.
Tips for the Best Spaghetti Squash with Asparagus
Choose Fresh Asparagus: Fresh asparagus is key to flavor and texture; look for bright green stalks with firm tips.
Right Roasting Time: Be mindful of roasting times for both squash and asparagus to avoid overcooking; check for tenderness frequently.
Mix Gently: When combining the spaghetti squash with the ricotta mixture, gently fold to keep the strands intact for a delightful presentation.
Zest It Up: Don’t skip the lemon zest; it layers flavor and brightens the dish, perfectly complementing the asparagus and ricotta.
Toast Pine Nuts: Toast your pine nuts until golden for a rich nutty flavor that enhances the overall taste of the Spaghetti Squash with Asparagus.
Make Ahead Options
These delicious Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme are perfect for meal prep enthusiasts! You can roast the spaghetti squash and asparagus up to 24 hours in advance and store them in the refrigerator. Simply prepare them according to the recipe, let them cool, and then cover tightly to maintain their quality. The ricotta mixture can be made up to 3 days ahead; just mix the ricotta, lemon juice, zest, thyme, salt, and pepper, and refrigerate in an airtight container. When ready to serve, reheat the squash and asparagus briefly in the oven, then combine them with the ricotta mixture for a quick, fresh dinner that’s just as delicious as when first made. Enjoy the time-saving benefits!
Spaghetti Squash with Asparagus Variations
Feel free to customize this recipe and make it your own with these delicious twists!
- Vegan: Swap ricotta for cashew cream or tofu blended with lemon juice and nutritional yeast for a creamy texture without the dairy.
- Gluten-Free: Serve with a gluten-free pasta or quinoa instead of spaghetti squash for a hearty alternative that still satisfies.
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas for an extra protein boost that makes this dish even more filling.
- Flavor Booster: Try adding a pinch of red pepper flakes for a spicy kick, bringing a delightful warmth to each bite.
- Herb Infusion: Experiment with different herbs like basil or parsley instead of thyme to create your unique flavor profile.
- Nutty Variation: Swap pine nuts for toasted walnuts or almonds for an exciting crunch and a different nutty flavor.
- Creamy Twist: Mix in a dollop of your favorite pesto into the ricotta for a burst of added flavor that livens things up beautifully.
- Seasonal Veggies: Incorporate other seasonal veggies, like cherry tomatoes or bell peppers, to diversify taste and color in this vibrant dish.
How to Store and Freeze Spaghetti Squash with Asparagus
Fridge: Store leftovers in an airtight container for up to 3 days. To maintain freshness, ensure the container is well-sealed to prevent moisture loss.
Freezer: For longer storage, freeze the combined spaghetti squash with asparagus and ricotta in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To enjoy your dish again, reheat in the microwave or oven until warmed through. You might want to add a splash of lemon juice for a refreshing kick!
Room Temperature: Avoid leaving out cooked spaghetti squash with asparagus for more than 2 hours, as it’s best enjoyed fresh to retain its delightful flavor.
Spaghetti Squash with Asparagus and Ricotta Recipe FAQs
How do I know if my spaghetti squash is ripe?
Choose a spaghetti squash that feels heavy for its size, has a smooth, firm shell, and a uniform golden-yellow color. Avoid squash with dark spots or soft areas, which can indicate overripeness.
What’s the best way to store leftover spaghetti squash with asparagus?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the lid is tightly sealed to keep the moisture in and prevent the flavors from fading.
Can I freeze spaghetti squash with asparagus and ricotta?
Absolutely! To freeze this dish, let it cool to room temperature and then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight before reheating in the microwave or oven until warmed through.
What should I do if the asparagus is tough or woody?
If you encounter tough asparagus, simply snap off the woody ends before cutting them into pieces. They naturally break where the tender part starts. Choose only vibrant green stalks for the best texture and flavor.
Is this dish suitable for people with dairy allergies?
If you have a dairy allergy, you can substitute the ricotta cheese with a vegan alternative, such as cashew cream or a dairy-free ricotta. Make sure to check the packaging for any allergen warnings.
Delicious Spaghetti Squash with Asparagus, Ricotta, and Lemon
Ingredients
Equipment
Method
- Preheat your oven to 375°F and position a rack in the middle.
- Prepare the spaghetti squash by cutting it in half lengthwise and scraping out the seeds.
- Brush the cut sides with 1/2 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast for 35 minutes.
- Trim the woody ends off the asparagus and cut the stalks diagonally into 2-inch pieces.
- Add the asparagus to the baking sheet alongside the squash and toss them in the remaining 1/2 tablespoon of olive oil.
- Tuck a garlic clove beneath each squash half.
- Roast the veggies for an additional 10 minutes.
- Combine the ricotta cheese, lemon juice, lemon zest, thyme, kosher salt, and pepper in a bowl. Stir until smooth.
- Remove the baking sheet and gently take out the garlic cloves. Add the roasted garlic to the ricotta mixture and mix thoroughly.
- Shred the spaghetti squash and add it to the ricotta mixture. Stir until combined.
- Serve and top with toasted pine nuts.