I grabbed a lot of asparagus and a spaghetti squash at the ranchers advertise throughout the end of the week, which is a phenomenal impression of the period at this moment — the finish of winter changing into the briefest trace of spring. What fun it is thought of a light dinner dish that utilizations both of these fixings!
While I utilized pine nuts in this formula, slashed almonds or hazelnuts would likewise make a fine substitute. Serve this with a couple of cuts of toasted dry bread and a pleasant, fresh white wine for a light dinner. Hi, spring!
While I utilized pine nuts in this formula, slashed almonds or hazelnuts would likewise make a fine substitute. Serve this with a couple of cuts of toasted dried up bread and a pleasant, fresh white wine for a light dinner. Hi, spring!
- 1 small spaghetti squash (about 1 1/2 pounds)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, smashed
- 1 pound asparagus
- 3/4 cup ricotta cheese
- 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons pine nuts, toasted
INSTRUCTIONS
- Arrange a rack in the middle of the oven and heat to 375°F.
- Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of the oil. Place cut-side down on one half of a rimmed baking sheet. Roast for 35 minutes. Meanwhile, trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.
- Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining 1/2 tablespoon oil. Place a garlic clove beneath each squash half. Return the baking sheet to the oven and roast until the asparagus is tender and starting to char, and the squash is easily pierced with a fork, about 10 minutes. Meanwhile, place the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.
- 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.
- When the squash is cool enough to handle but still warm, run a fork through the flesh to separate and remove the strands from the shell. Add to the ricotta mixture and stir to combine. Divide between plates or transfer to a serving platter and top with the pine nuts.
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