Creamy Spaghetti Squash with Asparagus and Rosemary

creamy-spaghetti-squash Leigh Beisch


  • 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; 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.

  • Yield: 4 servings (serving size: about 1 1/2 cups)

Nutritional Information

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

Good to Know

Squash, a superfood, is rich in nutrients like potassium, folate, and fiber. Green beans are also a great source of fiber.