Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup ricotta cheese
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and sprinkle with salt and pepper.
- Step 2: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
- Step 3: While the squash is roasting, bring a pot of salted water to a boil. Add the asparagus pieces and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- Step 4: In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, salt, and pepper. Stir until well mixed.
- Step 5: Once the spaghetti squash is cooked, use a fork to scrape out the strands into a large bowl. Add in the blanched asparagus and ricotta mixture. Toss everything together gently until combined. Garnish with fresh parsley if desired and serve warm.
Notes
- For optimal freshness, store any leftover spaghetti squash in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the dish in the microwave or on the stovetop with a splash of water to keep the squash moist and prevent drying out.
- Serve this vibrant dish topped with extra lemon zest and a sprinkle of red pepper flakes for a delightful pop of color and flavor.
- To enhance the richness of the ricotta, consider adding a pinch of nutmeg or Parmesan cheese to the mixture for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American