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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme #vegan #vegetarian #soup #breakfast #lunch

Never has it tasted so great to be straddled among winter and spring as of not long ago. Crisp stalks of asparagus blend with a solid portion of lemon and thyme to allude to spring's landing, while this vegan dinner is tied down with a most loved winter staple.

Motivated by Emily's formula for spaghetti squash with ricotta, sage, and pine nuts, I needed a variant that grasped the freshness of the period, while likewise being filling enough to fill in as a supper.

I grabbed a lot of asparagus and a spaghetti squash at the ranchers showcase throughout the end of the week, which is a brilliant impression of the period at the present time — the part of the arrangement into the briefest trace of spring. What fun it is concocted a light dinner dish that utilizations both of these fixings!

This formula is an ideal update that despite the fact that spring has touched base, there is as yet a spot for spaghetti squash on the table. Frequently utilized as a pasta elective, these strands summon a delicacy that is so magnificently in accordance with every one of the parts of the dish.
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Creamy Vegan Garlic Mushroom Pasta #vegan #vegetarian #soup #breakfast #lunch

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 cheese
  • 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons pine nuts, toasted

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat 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. Place cut-side down on one half of a rimmed baking sheet. Roast for 35 minutes. Meanwhile, trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.
  3. Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining 1/2 tablespoon oil. Place a garlic clove beneath each squash half. Return the baking sheet to the oven and roast until the asparagus is tender and starting to char, and the squash is easily pierced with a fork, about 10 minutes. Meanwhile, place the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.
  4. Remove the baking sheet from the oven and carefully remove the garlic cloves from beneath the squash. Add to the ricotta and mix well. Add the asparagus to the bowl.
  5. 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. Add to the ricotta mixture and stir to combine. Divide between plates or transfer to a serving platter and top with the pine nuts.

Read more our recipe Healthy Summer Broccoli Salad #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2YdrS6N

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