Spaghetti Squash with Asparagus, Ricotta, Lemon and Thyme
Enjoy a flavorful spaghetti squash dish packed with asparagus, ricotta, and fresh lemon-thyme flavors from Talley Farms Box. Perfect for a light yet satisfying dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at talleyfarmsbox.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Pastry brush
- Fork
- Microplane
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving platter
- Plate
Ingredients
- 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
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