Ricotta Spaghetti Squash with Asparagus and Peas
Ingredients
- 1 medium spaghetti squash
- 2 tsp olive oil, divided
- ½ bunch Washington Tender Asparagus
- 1 tsp garlic, minced
- ⅔ cup BelGioioso Ricotta Cheese
- ½ lemon, juiced
- 1 tsp lemon zest
- 1 tbsp chives, minced
- 1 tbsp basil, minced
- 1 tbsp parsley, minced
- Salt and pepper to taste
- ⅔ cup peas, thawed
Preparation
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Preheat & Prep
Preheat the oven to 425°F (220°C). Cut the spaghetti squash in half lengthwise and scoop out the pulp and seeds. Place on a baking sheet, cut-side up. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bake for 50–60 minutes, depending on size, until fork-tender. Let cool for 10 minutes. -
Add the Asparagus
Trim the asparagus and chop into bite-size pieces. During the last 10 minutes of baking the spaghetti squash, add the asparagus to the baking sheet. Drizzle with 1 teaspoon olive oil and add the minced garlic. Bake for 10 minutes, or until just tender. -
Mix the Sauce
In a small bowl, mix together the ricotta cheese, lemon juice and zest, chives, basil, parsley, salt, and pepper until well combined. -
Sauté the Spaghetti Squash
Preheat a large saucepan over medium heat. Use a fork to shred the spaghetti squash and transfer it to the saucepan. Cook for 5–7 minutes, stirring occasionally, until it reaches your desired texture. -
Toss & Serve
Add the cooked asparagus, peas, and ricotta mixture to the spaghetti squash and stir to combine. Transfer back into the spaghetti squash shells for serving, if desired.