Creamy Spaghetti Squash With Asparagus

One proven strategy to help kids acquire a taste for produce is to expose them to it. Daily. An additional approach is to let them help prepare it while also having fun. And what is more fun than making your own noodles from a bright yellow squash? This easy sheet pan recipe is excellent for cooking with kids. Spaghetti squashes have that element of surprise that sparks joy and inspires curiosity. One does not expect a smooth round squash to yield delectable noodles. Yet it does. Also, most kids can help with many steps, and it’s ok if things are not cut perfectly. The creamy spaghetti squash with asparagus will still turn out as planned. And there are plenty of add-on options to personalize this dish. See our Make It Your Own section below for some ideas.

Creamy Spaghetti Squash With Asparagus

Print Recipe

This easy sheet pan recipe is excellent for cooking with kids. Spaghetti squashes have that element of surprise to spark joy and inspire curiosity. One does not expect a smooth round squash to yield delectable noodles. Yet it does.

• Author: The Kitchn in the words of Such Is Motherhood
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 to 4 1x
• Category: Side Dish
• Method: Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 small spaghetti squash (about 1 1/2 pounds)
• 1 tablespoon extra virgin olive oil, divided
• 2 cloves of garlic, smashed
• 1 pound of asparagus
• 2/3 cup ricotta cheese
• 1 medium lemon
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon raw pine nuts

Instructions

1. Juice the lemon with a wooden skewer and set the whole lemon aside for zesting later.
2. Preheat the oven to 375° F and arrange a rack in the middle.
3. Cut the spaghetti squash lengthwise and remove the seeds. Brush the sides with 1/2 tablespoon of olive oil. Arrange them cut-side down on one side of the baking sheet and roast for 35 minutes.
4. Remove any woody ends on the asparagus and cut diagonally into 2″ pieces.
5. After about 35 minutes, add the asparagus to the other side of the baking sheet. And, add a garlic clove under each spaghetti squash half. Put the baking sheet back in the oven. Roast until the asparagus is tender with crisp edges and the spaghetti squash is easily pierced with a fork, about 10 minutes.
6. While the squash and asparagus are in the oven, mix the ricotta, lemon juice, lemon zest, thyme, salt and pepper in a bowl and combine.
7. When the squash is fully cooked, remove the garlic cloves and incorporate into the ricotta mixture. Next, add in the asparagus.
8. Roast pine nuts until slightly brown before turning off the oven.
9. Once the squash has cooled a bit, use a fork to scrape the strands of squash from the skin and add to the ricotta mixture.
10. Divide into bowls or transfer to a serving dish. Top with pine nuts and serve.

Notes

• Leftovers can be kept in the refrigerator for up to 4 days.

Keywords: gluten-free, vegetarian, veggie side

Make it your own

This creamy spaghetti squash with asparagus can be served as a vegetarian main dish when accompanied by a wedge of crusty bread. It’s also great as a side to any roast meat, or baked or steamed fish. You could also add some cooked chicken breast or crispy chopped bacon as a topping to make this a main dish. If the fresh thyme is too woodsy and you prefer a brighter herbaceous tasting flavor, fresh slivers of basil work nicely. And if you don’t like pine nuts, almonds and hazelnuts also work to add additional texture and crunch. Tell us how you’ve made this recipe your own!

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