YIELD: Serves 2 to 4
If you are feeling vegetarian tonight, this delicious Baked Cauli-Tots is your best option. A healthy plate of this light vegetarian dinner is enough to satisfy you even without your usual protein. And the freshness of the ingredients combined is so amazing, you’ll forget the rest! Do not worry about your picky eaters because I have them at home, and they adore this Baked Cauli-Tots so much!
Spaghetti squash is a thing of winter, but this simple recipe is a reminder that even the season changed you can still enjoy it. Serve this with a couple of slices of toasted crusty bread with a crisp white wine for the perfect meal to welcome spring!
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INGREDIENTS
1 small spaghetti squash (about 1 1/2 lbs)
1 tbsp olive oil, divided
2 cloves garlic, smashed
1 lb asparagus
3/4 c. 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
How to make Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Step 1: In the middle of the oven, position the rack, then preheat the oven to 375 degrees F.
Step 2: After cutting the squash in half lengthwise, scrape their seeds out. With half tbsp oil, brush the cut sides of the squash and place them on one half of a rimmed baking sheet cut-side down. Roast the squash for about 35 minutes.
Step 3: While roasting the squash, ready the asparagus. Trim the woody ends, then cut on diagonal stalks into 2-inch pieces.
Step 4: Take the baking sheet with the squash out of the oven. To the other side of the baking sheet, add the asparagus and toss with the rest of the half tbsp oil. Beneath each squash, place a garlic clove. Put back in the oven and resume roasting for 10 minutes more until the asparagus is tender and beginning to char and the squash can easily be pierced with a fork.
Step 5: In a large bowl, whisk the ricotta, lemon juice, zest, thyme, salt, and pepper.
Step 6: After roasting, remove the baking sheet from the oven, then carefully take the garlic cloves from beneath the squash. Add the ricotta mixture and mix. To a bowl, transfer the asparagus.
Step 7: To separate and remove the strands from the shell of the still warm squash, run a fork through its flesh. Then, add to the ricotta mixture. Mix well until incorporated and evenly split up between plates or place on a serving platter. Before serving, top with pine nuts. Enjoy!
NOTE:
In a covered container, place any leftovers and store them in the fridge for up to 4 days.
Nutrition Facts:
Calories 219 | Fat 14.6g (22.4%) | Saturated 4.8g (24.1%) | Carbs 16.4g (5.5%) | Fiber 4.6g (18.4%) | Sugars 6.1g | Protein 9.5g (19.1%) | Sodium 297.7mg (12.4%)
Ingredients
- 1 small spaghetti squash (about 1 1/2 lbs)
- 1 tbsp olive oil, divided
- 2 cloves garlic, smashed
- 1 lb asparagus
- 3/4 c. 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
Instructions
Step 1: In the middle of the oven, position the rack, then preheat the oven to 375 degrees F.
Step 2: After cutting the squash in half lengthwise, scrape their seeds out. With half tbsp oil, brush the cut sides of the squash and place them on one half of a rimmed baking sheet cut-side down. Roast the squash for about 35 minutes.
Step 3: While roasting the squash, ready the asparagus. Trim the woody ends, then cut on diagonal stalks into 2-inch pieces.
Step 4: Take the baking sheet with the squash out of the oven. To the other side of the baking sheet, add the asparagus and toss with the rest of the half tbsp oil. Beneath each squash, place a garlic clove. Put back in the oven and resume roasting for 10 minutes more until the asparagus is tender and beginning to char and the squash can easily be pierced with a fork.
Step 5: In a large bowl, whisk the ricotta, lemon juice, zest, thyme, salt, and pepper.
Step 6: After roasting, remove the baking sheet from the oven, then carefully take the garlic cloves from beneath the squash. Add the ricotta mixture and mix. To a bowl, transfer the asparagus.
Step 7: To separate and remove the strands from the shell of the still warm squash, run a fork through its flesh. Then, add to the ricotta mixture. Mix well until incorporated and evenly split up between plates or place on a serving platter. Before serving, top with pine nuts. Enjoy!
Notes
In a covered container, place any leftovers and store them in the fridge for up to 4 days.