Meanwhile, prep the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into
of lemon zest from the lemon, and then cut the lemon in half and juice it. Pick the leaves and soft, thin stems from the thyme until you have about 1 teaspoon Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and several grinds of the pepper mill. Taste and adjust seasonings, adding more lemon juice, salt, and pepper as needed. Set aside.
add the asparagus to the tray and tuck the glove of garlic beneath one of the squash halves. Return the tray to the oven and roast another 10 minutes, so until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork.
Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture. Mix squash, asparagus, and ricotta mixture, season to taste with salt and pepper, and spoon into a serving dish.
This is how I end up with half a cooked spaghettisquash all the time. I would do a proper English fry-up complete with bacon, over easy eggs, hot buttered toast and, my secret weapon, delicious, crispy hash browns
Place spaghettisquash on a foil-lined baking sheet and drizzle with olive oil, salt and pepper. I think it’s time we come together as a nation, as a people, as ONE… and stop telling the lie that spaghettisquash tastes like spaghetti