Creamy Spaghetti Squash with Asparagus and Rosemary

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 183
  • Fat: 8g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 8g
  • Carbohydrate: 23g
  • Fiber: 6g
  • Cholesterol: 10mg
  • Iron: 2mg
  • Sodium: 83mg
  • Calcium: 166mg

Ingredients

  • 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

Preparation

  1. 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.
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