Spaghetti Squash with Asparagus, Ricotta, Lemon and Thyme - Talley Farms Box

Ingredients

• Dinner
• 1 small spaghetti squash (about 1 1/2 pounds)
• 1Tbsp olive oil, divided
• 2 cloves garlic, smashed
• 1 pound asparagus
• 3/4 cup ricotta cheese
• 3 Tbsp freshly squeezed lemon juice (from about 1 medium lemon)
• 1 tsp finely grated lemon zest
• 1 tsp fresh thyme leaves (from 4 to 5 sprigs)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp pine nuts, toasted
• Arrange a rack in the middle of the oven and heat to 375°F.
• 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.
• Asparagus , Lemons , Spaghetti Squash
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