SPAGHETTI SQUASH WITH ASPARAGUS, RICOTTA, LEMON & THYME RECIPE - (4.6/5)
Provided by á-81356
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Carefully cut the squash in half, scrape out the seeds, and brush with olive oil. Place cut-side down on a baking tray and place in the oven to roast for about 35 minutes. Meanwhile, prep the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces. Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and several grinds of the pepper mill. Taste and adjust seasonings, adding more lemon juice, salt, and pepper as needed. Set aside. After the squash has roasted for about 35 to 40 minutes, add the asparagus to the tray and tuck the clove of garlic beneath one of the squash halves. Return the tray to the oven and roast another 10 minutes, until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork. Take the baking tray from the oven and carefully remove the garlic clove from beneath the squash. It should be a little soft from its time in the oven. Snip off one end and squeeze the garlic from the peel into the ricotta and mix well. Transfer the asparagus to the bowl with the ricotta. Let the squash cool for another 5 minutes. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture. Mix squash, asparagus, and ricotta mixture, season to taste with salt and pepper, and spoon into a serving dish.
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unkownperson unkownperson
[email protected]I'm not a big fan of spaghetti squash, but this recipe changed my mind. It's so flavorful and satisfying.
Esther Inuwa
[email protected]This recipe is a great way to use up leftover spaghetti squash. I always have some in my fridge and this is a quick and easy way to turn it into a meal.
Cynthia Mulowa
[email protected]I wasn't sure about this recipe at first, but I'm glad I tried it. It's now one of my favorite ways to cook spaghetti squash.
Rose Mberi
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and healthy meal.
Hussain khan 143
[email protected]I love this recipe! It's so versatile. I've made it with different vegetables and sauces and it's always delicious.
Mehdi Ziadi
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have the ingredients on hand.
Arniko Kumar
[email protected]This recipe was a disappointment. The spaghetti squash was mushy and the sauce was bland.
Amoah Samuel Kwame
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it.
emmasonic Ti
[email protected]This is one of my favorite recipes! It's so light and refreshing.
Priya Sk
[email protected]This recipe was a bit too complicated for me. I ended up just roasting the spaghetti squash and topping it with butter and salt.
Im Hekar
[email protected]Loved this recipe! It was so easy to make and the flavors were amazing.
Ruwaan Jordaan
[email protected]This was my first time making spaghetti squash and it turned out great! I'll definitely be making it again.
Embakom Eyasu
[email protected]I thought this recipe was just okay. The spaghetti squash was a bit bland and the sauce was too thin.
Shalon Love
[email protected]This recipe was easy to follow and the end result was delicious. I especially loved the crispy Parmesan cheese topping.
Nandawula Mariam
[email protected]I've made this spaghetti squash recipe several times now and it's always a crowd-pleaser. The flavors are so fresh and summery.
Sajid Awan
[email protected]This spaghetti squash recipe was a hit with my family! The asparagus, ricotta, lemon, and thyme came together perfectly.