This past weekend I had my girlfriends over for dinner, which is always a welcome treat. Way too much wine is had, embarrassing stories are told, and if we’re lucky, by the next day some truly incriminating pictures are posted to Facebook. All the markings of a successful evening, right?
When it comes to making a meal for a group of people I occasionally feel really lost on the menu. I try to take into account the evening’s plan (I knew we’d be having a few cocktails so I wanted something substantial, but we also wanted to try the late night menu at Pachanga Patterson so I didn’t want something so filling that we wouldn’t be hungry by 11PM), but sometimes all I can come up with is pasta. Lucky for me I have really outspoken friends. “Can you somehow incorporate spaghetti squash into the meal?” one of the girls asked.
Now I had the staple around which I could build the meal. I’d never actually cooked with spaghetti squash but it seems to be the low-carb-friendly food of the moment, right? You can use it pretty much any way you’d use real spaghetti. It was a BREEZE to make, it was delicious, and I’ve become a total convert. So thanks for the suggestion, Jenna! Not only did you make cooking dinner easier, but you introduced a new delicious and healthy food into my life. You are truly a keeper.
On the menu:
Spaghetti squash with asparagus and ricotta
Adapted from TheKitchn.com
1 medium sized spaghetti squash
3 Tbsp olive oil
1 pound asparagus
Zest from one small lemon
3/4 cup ricotta
1 large clove garlic, unpeeled
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme leaves)
Salt and pepper
2 Tbsp freshly grated parmesan cheese
3 Tbsp slivered almonds, toasted
Preheat oven to 375.
Slice your spaghetti squash in half from stem to root. Scoop out seeds. Brush both sides with olive oil and place cut-side-down onto the baking sheet. Roast in oven for 35 – 40 minutes.
Trim rough ends from asparagus and cut stalks into 2-inch pieces. After squash has roasted for 35 – 40 minutes, add asparagus pieces to the baking sheet (scatter around the squash). Place garlic clove underneath one squash half. Place the whole baking sheet back in the oven and roast for another 10 minutes, or until the asparagus is easily pierced with a fork.
While the roasting is happening, in a small bowl, combine the ricotta cheese, lemon zest, parmesan, and thyme. Season liberally with salt and pepper.
Once the asparagus and squash are done roasting, remove the baking sheet from the oven. Add the asparagus and the softened garlic clove to the ricotta mixture and stir to combine. Once the squash has cooled for 5 minutes, scrape the flesh out and add it to the ricotta. Place in a serving bowl, top with toasted almond slivers*, and serve immediately.
*To toast almond slivers: place almonds in a small skillet and cook over low heat until the almonds become fragrant. Do not overcook.
PS – thanks to Meagan at Trippin’: A Travelogue for taking the photo!