So what’s this big trend around Spaghetti Squash? This gorgeous yellow squash is available year-round in most grocery stores and can be considered both a summer or winter squash. By adding this vegetable to your table, you will easily get hooked on this delicious treat and the several health benefits it can bring to your body.
That moment you realize you may have waited a little too long shed that winter coat and jump into that new tiny bikini… this summer squash might just be a life saver! With only 42 calories and 10 carbs in a 1-cup serving of cooked spaghetti squash, this vegetable is a safe addition to any diet!
Healthy Spaghetti Squash with Lemon, Thyme, Asparagus, & Ricotta
1 medium size spaghetti squash
1 cup of cherry tomatoes, whole
2 cloves garlic, finely minced
1 pound asparagus (about 12 spears)
3/4 cup ricotta cheese
Juice of 1 medium size lemon
1 teaspoon finely grated lemon zest
4 sprigs of fresh thyme leaves
Olive Oil, salt, pepper
- Preheat to 375°F
2. Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of the oil, season with salt and pepper. Roast for 35 minutes.
3. Remove the squash from the oven, add the asparagus and tomatoes to the baking sheet, and drizzle with a little more olive oil. Return the baking sheet to the oven and roast for about 15 more minutes until the asparagus is tender and starting to char, and the squash is easily pierced with a fork.
4. Cut the asparagus stalks into 3 peices and place into a 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. Place “spaghetti” strands in the bowl with the asparagus. Add the lemon juice, zest, thyme, salt, and pepper and stir to combine. Add to the ricotta mixture!
5. Present on several plates or a large platter!