* Spaghetti Squash with Asparagus, Ricotta & Lemon
Organic Spaghetti Squash, ea. THUMBNAIL
In Stock
Pickup Location Info
Farchioni Extra Virgin Olive Oil, 1L THUMBNAIL
In Stock
Pickup Location Info
Organic Valley Ricotta Cheese, 15oz. THUMBNAIL
In Stock
Pickup Location Info
Organic Lemon, ea. THUMBNAIL
In Stock
Pickup Location Info

Organic Thyme Bunch, ea. THUMBNAIL
In Stock
Pickup Location Info
Sunridge Pine Nuts, 4oz. THUMBNAIL
In Stock
Pickup Location Info

Grow Logo

Spaghetti Squash with Asparagus, Ricotta, & Lemon

  • ·         small spaghetti squash (about 1 1/2 pounds)
  • ·         tablespoon olive oil, divided
  • ·         cloves garlic, smashed
  • ·         pound asparagus
  • ·         3/4 cup ricotta cheese
  • ·         tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
  • ·         teaspoon finely grated lemon zest
  • ·         teaspoon fresh thyme leaves (from 4 to 5 sprigs)
  • ·         1/2 teaspoon kosher salt
  • ·         1/4 teaspoon freshly ground black pepper
  • ·         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)

PPrinter Friendly Version

All delivery orders have a minimum order value of $40.00.
All orders will be delivered or ready for pickup the following day if placed before 10:00 pm. We are not able to deliver on Sundays. Orders placed after 10:00 pm Friday, Saturday and Sunday will deliver on Monday or ready for pickup on Monday.
Home Delivery is available for El Segundo, Manhattan Beach, Hermosa Beach & Redondo Beach.
Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart

The Shopping Cart is currently empty

eCommerce Software by TrueCommerce
Security Seals