Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
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Ingredients
- 1 Spaghetti Squash small squash, about 1.5 lbs
- Olive Oil
- 1 lb Asparagus
- 1 Lemon
- 3/4 C Ricotta Cheese
- 1 Garlic Clove
- 1 tsp Fresh Thyme 4-5 sprigs
- 3 Tb Pine nuts roasted
Ingredients
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Instructions
- Preheat Oven to 350
- Cut squash in half. Scrape out the seeds and bush the flesh with Olive Oil. Place cut side down on a baking sheet. Roast for 35 minutes
- Prep the Asparagus by cutting diagonally into 2" pieces
- Zest the lemon to get 1 tsp. Then juice the lemon
- Combine the Lemon Zest, 2 Tb of the Juice along with the Thyme and the Ricotta in a large bowl. Salt and Pepper to taste
- When the Squash has completed that initial 35 minutes remove it from the oven and add the cut Asparagus and place a the garlic clove under one of the Squash halves. Return the pan to the oven for another 10 minutes. Until the Asparagus is starting to char and the Squash is easily pieced with a fork.
- Chop the Garlic clove finely and fold well into the Ricotta mixture
- Add the Asparagus to the Ricotta mixture too
- Allow the Squash to cool for about 5 minutes then use a fork to separate the flesh into strands. Fold that into the Ricotta mixture too
- Adjust seasoning with Salt and Pepper to taste then serve with a drizzle of Olive Oil and the roasted Pine Nuts.
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