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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Dana Velden
  • minutes
  • Serves 2 to 4

INGREDIENTS

1 lb

Asparagus

2 cloves

Garlic

1 tsp

Lemon, zest

1

Spaghetti squash (about 1 1/2 pounds), small

1 tsp

Thyme, fresh

3 tbsp

Lemon juice, freshly squeezed

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

1 tbsp

Olive oil

3 tbsp

Pine nuts, toasted

3/4 cup

Ricotta cheese