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 summer, transitioning into the briefest hint of autumn.
What fun it is with this light dish that uses both of these ingredients!
Spaghetti Squash with Asparagus and Lemon Ricotta
-1 spaghetti squash Willow Tree Market
-1 Tbsp olive oil
-2 cloves garlic, smashed
-1 asparagus Willow Tree Market
-3/4 cup ricotta cheese Galati Cheese Company Ltd.
-3 Tbsp freshly squeezed lemon juice
-1 tsp finely grated lemon zest
– fresh basil leaves
-1/2 tsp salt
-1/4 tsp freshly ground black pepper
– Arrange a rack in the middle of the oven and heat to 375°F.
-Cut the squash in half lengthwise and scrape out the seeds.
-Brush the cut sides with olive oil.
-Place cut-side down on one half of a rimmed baking sheet.
-Roast for 35 minutes.
-Meanwhile, trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.
-Remove the baking sheet with the squash.
-Add the asparagus to the other side, and toss with more olive oil.
-Place a garlic clove beneath each squash half.
-Return the baking sheet to the oven and roast until the asparagus is tender and starting to char, and the squash is easily pierced with a for — about 10 minutes.
-Meanwhile, place the ricotta, lemon juice, zest, basil, salt and pepper in a large bowl.
-Stir to combine.
-Remove the baking sheet from the oven and carefully remove the garlic cloves from beneath the squash.
-Add to the ricotta and mix well.
-Add the asparagus to the bowl.
-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.
Photos by Rosa Basile-Marrello