Spaghetti squash, asparagus, hazelnuts, ricotta salata
Servings: 2, Preparation time: 50 minutes
Ingredients
- 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 salata
- 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 1 teaspoon finely grated lemon zest
- 1+ teaspoon thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3-5 tablespoons hazelnuts nuts, toasted
- (optional) tempeh bacon crumbled on top
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.
- Trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.
- Chop the hazelnuts and lightly toast.
- Raise the temperature to 425. Remove the squash and put aside to cool. Add the asparagus to the same pan, and toss with the remaining 1/2 tablespoon oil. Place a garlic clove beneath each squash half. Return the it to the oven and roast until the asparagus is tender and starting to char, about 10 minutes.
- Meanwhile, place the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.
- Once cool, use a fork to separate the strands from the shell.
- Remove the asparagus and garlic and put the squash strands in, and stick them in the oven for a few more minutes.
- Squash or mince the roasted garlic and put into the ricotta mixture.
- Once the squash is done, add the ricotta mixture on the top. Lightly mix.
11. Plate the squash, then asparagus on top, and sprinkle w/ the nuts.
Inspired by:
https://www.thekitchn.com/recipe-spaghetti-squash-with-asparagus-ricotta-lemon-and-thyme-186415