Spaghetti squash is a fantastic low-carb alternative to traditional pasta, making it a perfect dish for those watching their carb intake. Combining it with fresh asparagus, creamy ricotta, zingy lemon, and aromatic thyme brings a burst of spring flavors to your table, even when it's chilly outside here in the Midwest. This dish is not only delicious but also wholesome and comforting, something your family will surely appreciate.
This delightful spaghetti squash dish pairs beautifully with a light side salad of mixed greens topped with a lemon vinaigrette. A crusty piece of garlic bread or a small bowl of vegetable soup can complement the meal, making it more filling. If you have family members who prefer a bit more protein, you can serve this alongside grilled chicken breast or a piece of baked salmon.
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Low Carb Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Servings: 4
Ingredients
1 medium spaghetti squash
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup ricotta cheese
1 lemon (zested and juiced)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup ricotta cheese
1 lemon (zested and juiced)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Directions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the asparagus pieces to the skillet, season with a pinch of salt and pepper, and sauté for about 5-7 minutes until the asparagus is tender but still crisp.
In a bowl, combine the ricotta cheese, lemon zest, lemon juice, and thyme. Mix well and set aside.
When the spaghetti squash is done roasting, use a fork to scrape the flesh into long, spaghetti-like strands. Place the strands in a large mixing bowl.
Add the sautéed asparagus to the spaghetti squash and gently stir to combine.
Fold in the ricotta mixture until everything is well combined and heated through. Taste and adjust seasoning with salt and pepper if needed.
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Sprinkle grated Parmesan cheese on top if desired, and serve immediately.
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