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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Spaghetti squash, a delightful and versatile vegetable, has garnered much attention in recent years, particularly among those seeking healthier alternatives to traditional pasta. With its naturally occurring strands resembling spaghetti when cooked, this squash is the perfect canvas for a myriad of flavour profiles. In this article, we explore a fresh and vibrant dish that pairs spaghetti squash with tender asparagus, creamy ricotta, zesty lemon, and aromatic thyme.

The Charm of Spaghetti Squash

Originating from Italy, spaghetti squash is a winter variety of squash that is not only low in calories but also high in vitamins A and C, making it an excellent choice for health-conscious diners. Its unique texture lends itself well to a variety of cooking methods – whether roasted, sautéed, or even microwaved. When cooked, the flesh of the squash separates into delicate strands, mimicking traditional pasta while offering a delightful taste and a satisfying bite.

Ingredients

For this colourful dish, you will need the following ingredients:

• 1 medium-sized spaghetti squash
• 200g asparagus, trimmed and cut into 3cm pieces
• 250g ricotta cheese
• Zest and juice of 1 lemon
• A handful of fresh thyme leaves, finely chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: grated Parmesan cheese for serving

Method

1. Prepare the Spaghetti Squash
   Start by preheating your oven to 200°C (180°C fan)/400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, and season with salt and pepper. Place the squash cut-side down on a baking tray lined with parchment paper.

2. Roast the Squash
   Roast the spaghetti squash in the preheated oven for approximately 30–40 minutes, or until the flesh is tender and easily separates into strands with a fork. The cooking time may vary depending on the size of the squash.

3. Blanch the Asparagus
   While the squash is roasting, bring a pot of salted water to a boil. Add the cut asparagus and blanch for about 2-3 minutes until bright green and tender-crisp. Immediately drain and transfer the asparagus to a bowl of ice water to halt the cooking process. This helps retain their vibrant colour.

4. Combine Ingredients
   Once the spaghetti squash is cooked and cool enough to handle, use a fork to scrape out the strands into a large mixing bowl. Add the blanched asparagus, ricotta cheese, lemon zest, lemon juice, and chopped thyme. Gently mix until combined. Taste and adjust the seasoning with salt and pepper as needed.

5. Serve
   Transfer the mixture to a serving platter or individual bowls, drizzling with a touch more olive oil if desired. For an extra touch of indulgence, you may sprinkle grated Parmesan cheese over the top.

A Dish That Delights

This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme is not only visually appealing but also packed with a range of flavours and textures. The lightness of the squash is complemented by the creaminess of the ricotta, while the asparagus adds a delightful crunch. The citrusy zing of lemon brightens the dish, and the thyme infuses it with a herby warmth.

Enjoy this dish as a wholesome lunch, a light dinner, or even as a stunning addition to your party spread. It pairs beautifully with a crisp white wine or a refreshing herbal tea, making it a truly versatile meal suitable for various occasions.

Incorporating meals like this into your culinary repertoire allows you to embrace healthier eating while indulging in delicious flavours. Get creative and enjoy experimenting with different seasonal ingredients to make this dish your own!