Spring Spaghetti Squash with Whipped Ricotta Easy Recipe

Ingredients

• 1 medium spaghetti squash (about 2-3 lbs / 900g - 1.3kg)
• 1 tablespoon olive oil (plus extra for drizzling)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound asparagus, trimmed (about 450g)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• Pinch of red pepper flakes (optional)
• 1 cup (8 oz / 225g) whole milk ricotta cheese, drained well
• 1 tablespoon heavy cream
• Salt and pepper to taste
• Toasted pine nuts (optional garnish)
• Grated Parmesan cheese (optional garnish)
• Extra virgin olive oil (optional garnish)