Early-Spring Recipe

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Serves 4 1 small spaghetti squash (about 1 1/2 pounds) Olive oil 1 pound of asparagus 1 lemon 3/4 cup ricotta 1 clove garlic, unpeeled Olive oil 1 teaspoon fresh thyme leaves from 4-5 sprigs Salt and pepper 3 tablespoons pine nuts, toasted Preheat oven to 375°F. […]