Creamy Spaghetti Squash With Asparagus And Rosemary
- 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; saute with garlic and rosemary for 1 minute. Stir in ricotta and squash. Season with salt and pepper. Saute until hot and creamy. Top with pine nuts.
squash, extravirgin olive oil, salt, thin, garlic, fresh rosemary, ricotta cheese, nuts
Taken from www.myrecipes.com/recipe/creamy-spaghetti-squash-with-asparagus-rosemary (may not work)