Creamy Spaghetti Squash And Asparagus With Rosemar... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Easy and light side dish. Ingredients:
1 small spaghetti squash |
extra virgin olive oil |
salt and pepper to taste |
1 pound thin asparagus, briefly steamed until tender |
2 garlic cloves, minced |
2 teaspoons minced fresh rosemary |
1/2 cup part-skim ricotta cheese |
1 tablespoon toasted pine nuts |
Directions:
1. Halve spaghetti squash and place in covered, microwave-safe dish with 1/2 inch water. Microwave on high 12-20 minutes, or until fork-tender.
2. Scoop out and discard seeds. Scrape out squash strands with a fork, into a large mixing bowl. Drizzle with oil, season with salt and pepper, and keep warm.
3. Slice asparagus into 1-inch pieces; saute with 1 tablespoon olive oil, minced garlic, and rosemary for 1 minute.
4. Gently stir in ricotta cheese and spaghetti squash. Season with salt and pepper, and saute until hot and creamy.
5. Top with toasted pine nuts and serve.
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