Spaghetti squash is the perfect low-carb alternative to pasta, and when paired with tender asparagus, creamy ricotta, and a burst of fresh lemon, it becomes a dish that feels both light and satisfying. This recipe highlights the natural sweetness of roasted squash, balanced by the tangy brightness of citrus and the earthy aroma of thyme. This dish is not only delicious but also packed with nutrients fiber-rich spaghetti squash, protein-packed ricotta, and vitamin-loaded asparagus make it a wholesome meal you’ll love. Whether you’re looking for a meatless weeknight dinner or a healthy side dish, this recipe delivers flavor, texture, and freshness in every bite.
Full Recipe:
Ingredients:
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, smashed
- 1 pound asparagus
- 3/4 cup ricotta cheese
- 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons pine nuts, toasted
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1/2 tablespoon olive oil and season with a pinch of salt and pepper. Place cut side down on the baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily scraped with a fork.
- While the squash is roasting, trim the asparagus and cut it into 1-inch pieces. Heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add the smashed garlic and sauté for 1-2 minutes until fragrant.
- Add the asparagus to the pan and sauté for 3-4 minutes until bright green and tender-crisp. Remove from heat.
- In a small bowl, mix ricotta cheese, lemon juice, lemon zest, thyme, salt, and black pepper.
- Once the spaghetti squash is done, let it cool slightly, then use a fork to shred the flesh into strands. Transfer to a serving bowl.
- Gently toss the spaghetti squash with the ricotta mixture and sautéed asparagus. Sprinkle with toasted pine nuts for added crunch.
- Serve warm and enjoy!
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 210 kcal | Servings: 2-3 servings
Why Spaghetti Squash?
Spaghetti squash is often hailed as a low-carb alternative to pasta, but it’s more than just a substitute—it’s a star ingredient in its own right. Unlike traditional pasta, which can sometimes feel heavy, spaghetti squash provides a light and slightly sweet flavor that pairs well with a variety of ingredients.
Nutritional Benefits of Spaghetti Squash
- Low in Calories & Carbs: With only about 40 calories per cup, spaghetti squash is a guilt-free option for those watching their calorie intake.
- High in Fiber: It’s a great source of dietary fiber, which aids in digestion and helps keep you feeling full longer.
- Rich in Vitamins & Minerals: Spaghetti squash contains vitamin C, vitamin A, potassium, and manganese, all essential for overall health.
- Gluten-Free & Paleo-Friendly: This vegetable fits into a variety of dietary lifestyles, including gluten-free, paleo, and Whole30 diets.
Its mild taste and ability to absorb flavors make it incredibly versatile, making it a fantastic base for sauces, cheeses, herbs, and vegetables like asparagus.
The Perfect Pairing: Asparagus & Ricotta
Asparagus: The Ultimate Spring Vegetable
Asparagus is often associated with springtime and is widely known for its tender, crisp texture and earthy flavor. It complements the delicate strands of spaghetti squash beautifully, adding both a pop of green color and a refreshing taste.
Aside from its delicious flavor, asparagus is a nutritional powerhouse:
- It’s high in antioxidants, helping to reduce inflammation.
- Packed with vitamins A, C, and K, which support immune function and bone health.
- Contains folate, which is particularly beneficial for pregnant women.
By roasting or sautéing asparagus, you bring out its natural sweetness and slightly nutty flavor, which pairs perfectly with the creamy ricotta and bright lemon in this dish.
Ricotta: A Creamy & Light Cheese Choice
Ricotta cheese is a wonderful addition to this recipe, providing a creamy texture and mild, slightly sweet taste that enhances the dish without overpowering the other flavors. Unlike heavier cheeses like mozzarella or cheddar, ricotta maintains a lightness that keeps the dish feeling fresh.
Plus, ricotta is high in protein and calcium, making it a nutritious choice for those looking to add healthy dairy to their meals. The smooth consistency blends beautifully with the lemon juice and zest, creating a sauce-like texture that coats the spaghetti squash strands effortlessly.
The Magic of Lemon & Thyme
Lemon is a game-changer in this recipe. The acidity and citrusy brightness cut through the richness of the ricotta and enhance the natural sweetness of the squash and asparagus. Using both freshly squeezed lemon juice and lemon zest ensures that every bite has a burst of refreshing flavor.
Thyme, on the other hand, provides a subtle earthy and aromatic element. This herb is known for its ability to enhance savory dishes with its slightly floral and peppery undertones. Fresh thyme leaves work best in this dish, as they add a fragrant complexity that balances all the flavors beautifully.
A Light Yet Satisfying Dish for Any Occasion
One of the best things about this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme recipe is its versatility. It can be served as a main dish for a light dinner or as a side dish alongside grilled chicken, fish, or even a hearty salad.
Perfect for Meal Prep
This dish is also great for meal prepping. You can roast the spaghetti squash ahead of time and store the strands in the refrigerator for a quick meal during the week. When ready to eat, simply heat it up, toss in the ricotta mixture, sautéed asparagus, and top with pine nuts for a delicious and healthy meal in minutes.
A Dish for Every Season
- Spring & Summer: This dish is especially great in the warmer months when asparagus is at its peak and lighter meals are preferred.
- Fall & Winter: While asparagus may not be as widely available, you can swap it out for other vegetables like roasted Brussels sprouts, spinach, or kale. The creamy ricotta and lemony brightness make it a great comfort dish year-round.
Tips for the Best Spaghetti Squash Dish
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Choose the Right Squash
- Look for a firm, heavy spaghetti squash with a hard, yellow rind. Avoid any with soft spots or blemishes.
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Roasting for Best Texture
- Roasting the spaghetti squash cut-side down helps create a tender yet not watery texture. If you prefer even more caramelization, you can flip it cut-side up in the last 10 minutes.
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Season Well
- Since spaghetti squash has a mild flavor, don’t be afraid to add salt, pepper, and extra herbs to enhance the taste.
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Balance Creaminess with Acidity
- The ricotta adds creaminess, but the lemon juice and zest prevent the dish from feeling too rich. Make sure to taste and adjust the lemon levels to your preference.
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Garnish for Extra Flavor
- A sprinkle of toasted pine nuts adds a nutty crunch, while grated Parmesan or nutritional yeast can add another layer of umami flavor.
Conclusion:
If you’re looking for a healthy, satisfying, and easy-to-make dish, this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is a fantastic choice. It combines light and fresh flavors with nutrient-dense ingredients, making it a perfect meal for anyone looking to eat well without sacrificing taste.
Whether you’re enjoying this dish as a light lunch, a weeknight dinner, or a meal-prepped option, its bright, creamy, and satisfying flavors will have you coming back for more. Plus, it’s naturally gluten-free, vegetarian, and packed with vitamins, making it a great addition to any healthy eating plan.