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

Tracey Seaman


Credit: Leigh Beisch

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

183 calories; fat 8g; saturated fat 2g; mono fat 4g; poly fat 1g; protein 8g; carbohydrates 23g; fiber 6g; cholesterol 10mg; iron 2mg; sodium 83mg; calcium 166mg.