Spaghetti Squash with Asparagus, Ricotta and Lemon

Spaghetti Squash with Asparagus, Ricotta and Lemon
(Adapted from The
Serves: 2


1 small spaghetti squash (about 1 1/2 pounds)
Olive oil
1 pound asparagus
1 clove garlic, pressed or chopped
3/4 cup Ricotta Cheese
3 tbsp freshly squeezed lemon juice (from about 1 medium lemon)
1 tsp finely grated lemon zest
1 teaspoon fresh thyme leaves (4 to 5 sprigs) or 1/ tsp dried
1 tomato chopped
Fresh Parmesan


1. Preheat the oven to 450 F.

2. Wash your squash and cut it lengthwise in half. Scoop out the inner seeds. Brush with olive oil, season with salt and pepper and place open-side up on a pan. Cook for about an hour and fifteen minutes.

3. When the squash is done, loosen the spaghetti strands with a fork, cover with foil to keep warm. I turn off the oven and put them back in to keep warm.

4. Prepare your asparagus the way you like it. (I blanch them from 3-5 minutes depending on their size. I then chop the asparagus and add the pressed garlic to a pan with olive oil and let it cook for about a minute, then add the asparagus and mix it all up for another minute.

5. Place the ricotta, lemon juice, zest, thyme, S&P in a large bowl, and stir to combine. Chop up your tomato and add to the ricotta mix.

6. Divide the ricotta mix in two and place in the spaghetti squash "bowl" and toss it around a little bit. Add the asparagus/garlic.

6. Top with fresh Parm and broil until brown and bubbly!

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