This recipe is a perfect reminder that spring has arrived, using spaghetti squash over pasta creates a lighter, healthier, tastier meal. I often used spaghetti squash as a pasta alternative.
1 small spaghetti squash (about 1 1/2 pounds)
1 tablespoon olive oil, divided
2–4 cloves garlic, smashed
1 pound broccoli – or you can use spinach, asparagus
3/4 cup ricotta cheese
3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
1 teaspoon finely grated lemon zest
1 teaspoon thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 400°F.
Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of the oil. Place cut-side down on one half of a rimmed baking sheet. Roast for 35- 40 minutes.
Meanwhile, trim the broccoli into 2-inch pieces.
Saute the garlic with olive oil until tender, approximately 2 minutes.
Next add the broccoli and cook until broccoli is at its greenest, then remove from heat.
Meanwhile, place the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.
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. Add the broccoli to the bowl.
Divide between plates or transfer to a serving platter.
Serve with a salad.
Leftovers can be stored in a covered container in the refrigerator