Today is “Blursday.” Somehow I thought that being retired, the stay-at-home orders would be a minor adjustment for us. But even though we didn’t have jobs to got to anymore, the days still used to have more definition. After almost 4 months at home, the main “event” that now divides the day for us is dinner. Who cooks and what do we eat? I’m trying for variety in our meals even if there is very little variety in anything else in our lives right now. So when I came across this recipe for Spaghetti Squash with Ricotta and Asparagus it sounded like the perfect summer, meatless meal. Paired with a crisp Provencal rosé, this proved to be a lovely, light yet satisfying dinner for two.

We were lazy and decided that we didn’t want to make anything else to accompany the squash, but if you are more ambitious (or have tiny appetites), this could be stretched to feed 4 as a dinner. My husband ate his portion with a couple of crispy sesame bread sticks, but I didn’t feel the need for anything but the wine.

Now spaghetti squash is used by a lot of people to mimic pasta when they are looking to lose weight. And frankly, when eaten that way, I am NOT a fan. Because while the strands that develop when the squash is cooked, may resemble spaghetti, they most definitely do not taste like spaghetti. If you are someone who has fooled yourself into thinking that it tastes like pasta, more power to you. However, when it is treated on its own merits, it is quite delicious, and easy to prepare. This Spaghetti Squash with Ricotta and Asparagus is a delicious example of the latter. And during those hot summer nights, this meal would be satisfying without being heavy. Creamy yet with a bite. Delicious! And it was simple enough that with a little help from me, my husband was able to prepare the dinner.

Recipe

Yield: Dinner for 2-4 (More as a side)

Ingredients

1 small spaghetti squash (about 2 pounds)

1 tablespoon olive oil, divided

4 cloves garlic, smashed

1 pound asparagus, trimmed

1 cup ricotta cheese

Freshly squeezed lemon juice (from about 1 large lemon)

Finely grated zest of 1 lemon

1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)

1/2 to 3/4 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground black pepper

¼ cup pine nuts, lightly toasted in a dry skillet (Watch this carefully, flipping frequently. It just takes a few minutes.)

Directions

Arrange the rack in the upper middle of your oven and heat to 375 degrees F.

Cut the squash in half lengthwise (Be CAREFUL) and scrape out the seeds and the pulp that is attached. Discard the mess. (Yes, you can wash and toast the seeds if you want. I did not.)

Brush the cut sides with 1/2 Tablespoon of EVOO. Place the squash, cut-side down on a rimmed baking sheet with the garlic cloves underneath. Roast for about 35 minutes.

Meanwhile, trim the woody ends off of the asparagus and cut the stalks on a diagonal into 2-inch pieces.

Remove the baking sheet with the squash from the oven and add the asparagus around or to one side of the squash. Drizzle with the remaining EVOO and sprinkle with salt. Return the baking sheet to the hot oven and continue roasting until the garlic is fragrant, the asparagus is tender and the squash is easily pierced with a fork. This took about an additional 20 minutes for me.

Meanwhile, place the ricotta, lemon juice, zest, thyme, salt and pepper in a large bowl and stir to combine. When the squash and asparagus are done, remove the pan from the oven. Using tongs, place the squash halves in a bowl or on a cutting board. Try not to take any of the excess liquid. Using a fork, scrape the inside flesh of the squash to form strands. Squish the now soft garlic into the ricotta mixture. Add the asparagus pieces, trying not to include any extra moisture that may have formed on the pan. Add the squash strands and mix through. I found using tongs worked best for this. Place on a platter and sprinkle with the toasted pine nuts. Serve. Yummmmm!