Ingredients:

  • 1 small spaghetti squash (approx. 1.5 lb / 680g)
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, smashed
  • 1 lb asparagus, woody ends trimmed
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3/4 cup whole milk ricotta cheese
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp lemon zest
  • 1 tbsp fresh thyme leaves
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the squash lengthwise and scoop out the seeds. Brush the flesh with 1 tbsp of olive oil and season with salt and pepper.
  2. Place squash cut-side down on parchment-lined baking sheets and roast for 30-40 minutes until the skin feels hollow and flesh yields easily to a fork.
  3. While squash is roasting, toss trimmed asparagus with the remaining 1 tbsp of olive oil and smashed garlic cloves on the baking sheet.
  4. Add asparagus to the oven during the final 12-15 minutes of the squash roasting time until vibrant green with slight charred tips.
  5. Use a fork to scrape the roasted squash flesh into long, spaghetti-like strands.
  6. In a mixing bowl, whisk together ricotta, lemon juice, zest, thyme, and extra virgin olive oil until velvety.
  7. Gently fold the lemon ricotta mixture and the roasted asparagus into the squash strands until evenly coated.