Ingredients:
1 medium spaghetti squash, halved and seeds removed
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup ricotta cheese
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh thyme leaves
Salt and pepper to taste
Olive oil for drizzling
Instructions:
Preheat oven to 400°F (200°C). Roast spaghetti squash cut-side down for 35-40 minutes or until tender.
Steam or roast the asparagus until tender.
In a bowl, mix ricotta cheese, lemon juice, lemon zest, fresh thyme, salt, and pepper.
Scrape the spaghetti squash into strands and toss with the asparagus.
Stir in the ricotta mixture and drizzle with olive oil.
Serve warm with extra lemon zest and thyme as garnish.