Ingredients
Scale
- 1 medium spaghetti squash
- 1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup whole milk ricotta cheese
- 1 large lemon, zested and juiced
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Sea salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–40 minutes, or until the flesh is easily pierced with a fork.
- Step 2: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and asparagus pieces and sauté for 5–7 minutes until the asparagus is tender-crisp. Remove the skillet from the heat.
- Step 3: Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl. Discard the squash skin.
- Step 4: Add the ricotta cheese, lemon zest, lemon juice, grated Parmesan cheese, and the sautéed asparagus and garlic mixture to the bowl with the squash strands. Toss gently until all ingredients are well combined and the ricotta creates a light, creamy coating.
- Step 5: Season the mixture generously with additional sea salt and fresh black pepper. Taste and adjust lemon juice or seasoning as desired before serving immediately, garnished with extra grated Parmesan cheese.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days, understanding that the spaghetti squash may release liquid after chilling.
- To preserve the tender texture of the squash, gently warm leftovers on the stovetop over low heat, adding a small splash of water or a half teaspoon of olive oil if the strands appear dry.
- For a heartier meal, serve this bright, creamy dish alongside grilled chicken or shrimp, or garnish with toasted pine nuts for added crunch.
- To capture maximum flavor, always zest the lemon before you cut and juice it, and ensure the asparagus is sautéed until bright green but still tender-crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American