Ingredients:

  • 1 medium spaghetti squash (about 2-3 lbs / 900g - 1.3kg)
  • 1 tablespoon olive oil (plus extra for drizzling)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound asparagus, trimmed (about 450g)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • Pinch of red pepper flakes (optional)
  • 1 cup (8 oz / 225g) whole milk ricotta cheese, drained well
  • 1 tablespoon heavy cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Toasted pine nuts (optional garnish)
  • Grated Parmesan cheese (optional garnish)
  • Extra virgin olive oil (optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil, season with salt and pepper. Place cut-side up on a baking sheet lined with parchment paper (optional).
  2. Roast for 40-50 minutes, or until the flesh is easily pierced with a fork. Let cool slightly. Using a fork, shred the squash into spaghetti-like strands.
  3. While the squash is roasting, trim the asparagus. If desired, peel the lower portion of the stalks. Cut the asparagus into 1-inch pieces.
  4. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add asparagus and cook until tender-crisp (about 5-7 minutes). Stir in lemon zest, parsley, mint, and red pepper flakes (if using).
  5. In a small bowl, combine ricotta, heavy cream, and olive oil. Whisk until light and airy. Season with salt and pepper to taste.
  6. In a large bowl, toss the shredded spaghetti squash with the sautéed asparagus mixture. Divide the mixture among serving bowls. Top each serving with a generous dollop of whipped ricotta. Garnish with toasted pine nuts and grated Parmesan cheese (if desired). Drizzle with extra virgin olive oil. Serve immediately.