Creamy Spaghetti Squash with Asparagus and Rosemary

Name: Creamy Spaghetti Squash with Asparagus and Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams thin asparagus, steamed tender; 2 teaspoons minced fresh rosemary; 2 garlic cloves, minced; 4 servings Extra-virgin olive oil; 118 milliliters part-skim ricotta cheese; 1 Tbsp toasted pine nuts; 4 servings Salt and freshly ground black pepper to taste; 1 small spaghetti squash

You can never have too many side dish recipes, so give Creamy Spaghetti Squash with Asparagus and Rosemary a try. This recipe makes 4 servings with 283 calories, 8g of protein, and 20g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up olive oil, part-skim ricotta cheese, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Squash

Seeds

Equipment you will use

Microwave

Bowl

Drizzle with oil, and season with salt and freshly ground black pepper; keep warm.

Ingredients you will need

Ground Black Pepper

Salt

Cooking Oil

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Slice asparagus into 1-inch pieces; saut with garlic and rosemary for 1 minute. Stir in ricotta and squash. Season with salt and pepper. Saut until hot and creamy. Top with pine nuts.

Ingredients you will need

Salt And Pepper