Ingredients
Scale
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, smashed
- 1 pound asparagus
- 3/4 cup ricotta cheese
- 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 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
- 3 tablespoons pine nuts, toasted
Instructions
- Preheat oven to 375°F. Cut squash in half and remove seeds. Brush with 1/2 tbsp oil and roast cut-side down for 35 minutes.
- Trim asparagus and cut into 2-inch pieces. Add to baking sheet with remaining oil and garlic. Roast for 10 minutes.
- Mix ricotta, lemon juice, zest, thyme, salt, and pepper in a bowl.
- Remove squash and asparagus from oven. Add roasted garlic to ricotta mixture.
- Shred squash with a fork and combine with ricotta and asparagus. Top with pine nuts.
Notes
- Use fresh ricotta for best texture.
- Store leftovers in an airtight container for up to 3 days.
- Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg