Creamy Spaghetti Squash with Asparagus and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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