INGREDIENTS

• 1 small spaghetti squash
• Olive oil pray
• 1 pound asparagus, trimmed
• 3/4 cup ricotta cheese
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3 tablespoons pine nuts, toasted
   

INSTRUCTIONS

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut the squash into 2” rings and scrape out the seeds. Spray the cut sides with olive oil and season with salt and pepper. Place on prepared baking sheet.
3. Cut asparagus stalks on a diagonal into 2-inch pieces and add to the baking sheet.
4. Bake for 25-35 minutes until squash is easily pierced with a fork and asparagus is tender with slight char.
5. Meanwhile, place the ricotta, garlic, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.
6. Remove the baking sheet from the oven 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 asparagus and pine nuts.
    

SERVES: 2-4