Creamy Spaghetti Squash with Asparagus and Rosemary
Ingredients
- 1 small spaghetti squash
- Extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 poundthin asparagus, steamed tender
- 2 garlic cloves, minced
- 2 teaspoonsminced fresh rosemary
- 1/2 cuppart-skim ricotta cheese
- 1 tablespoontoasted pine nuts
Preparation
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 ˇith garlic and rosemary for 1 minute. Stir in ricotta and squash. Season with salt and pepper. Sauté ľntil hot and creamy. Top with pine nuts.
Print
- 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 |
| Carbohydrates 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.This Recipe Is
Health
