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* Spaghetti Squash with Asparagus, Ricotta & Lemon
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Spaghetti Squash with Asparagus,
Ricotta, & Lemon
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1 small
spaghetti squash (about 1 1/2 pounds)
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1 tablespoon olive oil, divided
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4 cloves garlic, smashed
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1 pound asparagus
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3/4 cup ricotta cheese
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3 tablespoons freshly squeezed lemon juice (from about 1 medium
lemon)
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1 teaspoon finely grated lemon zest
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1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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3 tablespoons pine nuts, toasted
1. Arrange a rack in the middle of
the oven and heat to 375°F.
2. Cut the squash in half
lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of
the oil. Place cut-side down on one half of a rimmed baking sheet. Place two
garlic cloves beneath each squash half. Roast for 35 minutes. Meanwhile, trim
the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch
pieces.
3. Remove the baking sheet with the
squash, add the asparagus to the other side, and toss with the remaining 1/2
tablespoon oil. Return the baking sheet to the oven and roast until the
asparagus is tender and starting to char, and the squash is easily pierced with
a fork, about 10 minutes. Meanwhile, place the ricotta, lemon juice, zest,
thyme, salt, and pepper in a large bowl, and stir to combine.
4. Remove the baking sheet from the
oven and carefully remove the garlic cloves from beneath the squash. Add to the
ricotta and mix well. Add the asparagus to the bowl.
5. When the squash is cool enough
to handle but still warm, run a fork through the flesh to separate and remove
the strands from the shell. Add to the ricotta mixture and stir to combine.
Divide between plates or transfer to a serving platter and top with the pine
nuts. Serves 2-4. (from The Kitchn)
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