Ricotta Spaghetti Squash with Asparagus and Peas
This ricotta spaghetti squash with asparagus and peas is perfect for springtime. It’s laced with bright lemon and fresh herbs and utilizes seasonal vegetables for a deliciously satisfying meal.
You won’t miss the pasta with this version of spaghetti squash! A mixture of ricotta, herbs, and lemon yields a nice creaminess and a subtle base flavor.
- 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
Preheat & prep.Preheat the oven to 425°. Cut spaghetti squash in half lengthwise and scoop out the pulp and seeds. Place on a baking sheet, cut-side up. Drizzle with 1 tsp olive oil and sprinkle with salt and pepper. Transfer baking sheet to oven and bake for 50-60 minutes, depending on the size of the spaghetti squash, until fork tender. Allow to cool for 10 minutes.
Add the asparagus.Meanwhile, trim asparagus and chop into bite size pieces. In the last 10 minutes of cooking the spaghetti squash, add the chopped asparagus to the same baking sheet and drizzle with 1 tsp olive oil and 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, zest, chives, basil, parsley, salt, and pepper.
Saute the spaghetti squash.Preheat a large saucepan over medium heat. Using a fork, shred and loosen the spaghetti squash, scooping it into the saucepan. Cook spaghetti squash 5-7 minutes, stirring occasionally, until preferred crispness.
Toss & serve!Add in the cooked asparagus, peas, and ricotta mixture and stir to combine. Transfer back into the spaghetti squash to serve, if desired.