Quick One-Pan Spaghetti Squash Dinner
This quick spaghetti squash with asparagus entree is low-carb, vegetarian, fresh-tasting, and very satisfying.
Print
Pin
Servings: 4 SERVINGS
Calories: 244kcal
Equipment
- Baking sheet
- Sharp knife
- Measuring cups and spoons
- Oven
- Large mixing bowl
Ingredients
- 1- 1 ½ lb spaghetti squash, cut in half and seeded
- 1 tbsp avocado or olive oil, divided
- 16 oz asparagus spears, cut into 2-inch pieces and woody end removed
- ¾ cup ricotta cheese
- Juice of one lemon
- Zest of half a lemon
- 1 tsp fresh thyme
- 1 tsp parsley flakes
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- Freshly ground black pepper to taste
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped cashews
Instructions
- Preheat the oven to 375 F and place a rack in the middle of the oven. Line a baking sheet with parchment paper or foil.
- Brush both halves of the spaghetti squash with ½ tbsp of oil and season with salt and pepper. Place them cut-side down on one side of the baking sheet and roast for 35 mins. Remove from the oven and place the cut asparagus on the other side. Drizzle with remaining ½ tbsp of oil, season with salt and pepper, and roast for 10-15 mins more or until the asparagus is tender. Run a fork through the squash to remove its strands from the shell.
- Make the dressing: combine the ricotta cheese, lemon juice and zest, thyme, oregano, parsley, red pepper flakes, salt and pepper. Place in a large bowl along with the roasted asparagus and flesh from the spaghetti squash.
- Toss carefully and serve with freshly grated Parmesan cheese and chopped cashews on top.
Nutrition
Calories: 244kcal | Carbohydrates: 23g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 444mg | Potassium: 623mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 21mg