Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon & Thyme — Vegetarian Recipes from The Kitchn

May 10, 2015

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http://www.thekitchn.com/feedburnermain

I picked up a bunch of asparagus and a spaghetti squash at the farmers market over the weekend, which is an excellent reflection of the season right now: the very end of winter transitioning into the briefest hint of spring. What fun it would be to come up with a light supper dish that uses both of these ingredients!

Inspired by Emily’s Spaghetti Squash with Ricotta, Sage, and Pine Nuts recipe, I roasted the squash and the asparagus and combined them with ricotta and pine nuts for richness. I used lemon and thyme to add brightness and acidity, resulting in a fresh, tasty dish that hints at spring’s arrival while still anchored in a favorite winter staple.

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