Creamy Spaghetti Squash with Asparagus and Rosemary

Leigh Beisch
4 servings (serving size: about 1 1/2 cups)


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1 small spaghetti squash
Extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 pound thin asparagus, steamed tender
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1/2 cup part-skim ricotta cheese
1 tablespoon toasted pine nuts


Halve squash. Microwave on high 20 to 30 minutes, until fork-tender. Discard seeds. Scrape out squash strands with a fork; place in a bowl. Drizzle with oil, and season with salt and freshly ground black pepper; keep warm. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Slice asparagus into 1-inch pieces; sauté with garlic and rosemary for 1 minute. Stir in ricotta and squash. Season with salt and pepper. Sauté until hot and creamy. Top with pine nuts.

Created date

April 2005

Nutritional Information

Calories 183
Fat 8 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 8 g
Carbohydrate 23 g
Fiber 6 g
Cholesterol 10 mg
Iron 2 mg
Sodium 83 mg
Calcium 166 mg