Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
A light and flavorful dish that combines spaghetti squash with fresh asparagus, creamy ricotta, zesty lemon, and fragrant thyme, perfect for celebrating spring.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Pressure Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 medium spaghetti squash (cut in half, seeds scooped out)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 1 tablespoon olive oil (for coating)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup ricotta cheese (creamy)
- 1 lemon (zested and juiced)
- 1 teaspoon fresh thyme leaves (picked from the stem)
- 2 tablespoons water or broth (for pressure cooking)
Instructions
- Prepare the spaghetti squash by cutting it in half and scooping out the seeds.
- Pressure cook the squash in a pressure cooker with water or broth for about 8 minutes.
- Roast the asparagus with olive oil, salt, and pepper in a 400°F oven for about 15 minutes.
- Whip together the ricotta cheese with lemon juice, zest, and thyme until smooth.
- Fluff the cooked spaghetti squash with a fork to create strands.
- Combine the spaghetti squash with the roasted asparagus and ricotta mixture in a bowl.
- Adjust seasoning to taste and garnish as desired.
- Serve and enjoy this fresh dish!
Notes
For added flavor, garnish with extra thyme or Parmesan cheese. Can be served alongside a light salad or grilled chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg