Ingredients
Scale
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 pound asparagus
- 3/4 cup ricotta cheese
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts (toasted)
- 2 cloves garlic, smashed
- 1 tablespoon olive oil, divided
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375°F.
- Halve the spaghetti squash lengthwise, remove seeds, brush with olive oil, and place cut-side down on a baking sheet. Roast for 35 minutes.
- While roasting, trim asparagus ends and cut into 2-inch pieces.
- After 35 minutes, add asparagus to the baking sheet alongside the squash; roast for an additional 10 minutes with garlic cloves beneath each squash half.
- In a bowl, mix ricotta cheese with lemon juice, zest, thyme, salt, and pepper.
- Once cool enough to handle, scrape spaghetti strands from the squash into the ricotta mixture and combine all ingredients thoroughly.
- Serve warm topped with toasted pine nuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg