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

How to Make It

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.

Ratings & Reviews

beachrose21's Review

January 18, 2014
The taste once it was done was "okay", I liked the asparagus and rosemary combination and the pine nuts adds some fun to it. Cooking the squash for 20 to 30 seconds was not workable, I had to microwave it for over 5 minutes all total. Usually I make squash in the oven. It was hard to mix the ricotta cheese in, so as one reader wrote, adding some milk may be a good idea. I am trying to make more vegetarian meals, I won't be making this one again.

Mceveritt77's Review

November 07, 2013
I've never made spaghetti squash before, so I don't have a great frame of reference here, but I was disappointed in this recipe. I didn't care for the asparagus and despite a substantial amount of salt and garlic, it was still bland. My kids are pretty good veggie eaters, but they hardly touched this one. It is a simple recipe, so if I make it again, I'll leave out the asparagus and add maybe some arugula, Parmesan and perhaps some other spices.

Nichelleley's Review

October 18, 2011
This is one of my family's absolute favorite dishes. I've always left out the pine nuts, and usually add a little bit of milk to the ricotta to make it creamier. SUPER delicious and easy to make, although scraping out the squash is always a pain. I would definitely recommend this!