Spaghetti squash is a fantastic low-carb alternative to traditional pasta, making it a perfect dish for those watching their carb intake. Combining it with fresh asparagus, creamy ricotta, zingy lemon, and aromatic thyme brings a burst of spring flavors to your table, even when it’s chilly outside here in the Midwest. This dish is not only delicious but also wholesome and comforting, something your family will surely appreciate.
This delightful spaghetti squash dish pairs beautifully with a light side salad of mixed greens topped with a lemon vinaigrette. A crusty piece of garlic bread or a small bowl of vegetable soup can complement the meal, making it more filling. If you have family members who prefer a bit more protein, you can serve this alongside grilled chicken breast or a piece of baked salmon.
Low Carb Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Servings: 4
Ingredients
1 medium spaghetti squash
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup ricotta cheese
1 lemon (zested and juiced)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Directions:
