Yield: 2 to 4 Servings
I’m not a fan of squash, but this recipe made me realize that it’s not so bad at all! This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is perfectly well put. All the ingredients complement very well with each other to make such delicious food! A must-try recipe that you will surely enjoy preparing!
Ingredients:
3 tbsp freshly squeezed lemon juice (from about 1 medium lemon)
1 tsp finely grated lemon zest
1 tsp fresh thyme leaves (from 4 to 5 sprigs)
1 small spaghetti squash (about 1 ½ pounds)
3 tbsp pine nuts, toasted
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 lb. asparagus
¾ c ricotta cheese
1 tbsp olive oil, divided
2 cloves garlic, smashed
Directions:
Place the rack in the center of the oven, then preheat it to about 190 degrees C or 375 degrees F.
Slice the squash into two, then remove the seeds inside.
Brush the squash with about half a tablespoon of oil.
Add the squash slices to one side of a rimmed baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and roast for about 35 minutes.
Prepare the asparagus by slicing it in half, diagonally.
Remove the squash from the oven, then lay the prepared asparagus on the other side of the baking sheet. Drizzle oil over the and toss until well coated.
Put the baking sheet back in the oven and roast the asparagus for 10 minutes.
In a mixing bowl, add lemon zest, lemon juice, salt, ricotta, pepper, and salt. Stir until well blended.
Remove from the oven, then transfer the garlic cloves under the squash and the asparagus into the bowl with the ricotta mixture. Allow the squash to cool.
Use a fork to remove the flesh from the skin of the squash, then put it into the bowl with the ricotta mixture. Stir everything until well blended.
Serve and enjoy!
Nutrition Facts:
Calories219 Fat14.6 g (22.4%) Saturated4.8 g (24.1%) Carbs16.4 g (5.5%) Fiber4.6 g (18.4%) Sugars6.1 g Protein9.5 g (19.1%) Sodium297.7 mg (12.4%