Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Fresh, vibrant, and creamy — this pressure cooker spaghetti squash with asparagus, ricotta, lemon, and thyme brings together spring flavors in one delicious, satisfying bowl.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 medium spaghetti squash cut in half, seeds scooped out
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil for coating
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup ricotta cheese creamy
- 1 lemon zested and juiced
- 1 teaspoon fresh thyme leaves picked from the stem
- 2 tablespoons water or broth for pressure cooking
Instructions
Instructions
- Preheat oven to 400°F for roasting squash and asparagus.
- Cut spaghetti squash in half lengthwise, scoop seeds, roast cut-side down for 30 minutes.
- Toss asparagus with olive oil, salt, pepper; roast separately for 10-12 minutes until tender but crisp.
- Let squash cool slightly; use fork to scrape into spaghetti-like strands.
- In a large bowl, combine squash strands, roasted asparagus, ricotta, lemon zest and juice, and thyme.
- Gently stir everything together to avoid mashing squash.
- Serve warm with optional garnish of extra thyme or lemon zest.
Notes
Store leftovers in airtight container up to 3 days; reheat gently. Can be frozen but may alter texture. Great served on salad next day with lemon squeeze.