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Creamy Spaghetti Squash and Asparagus with Rosemary Recipe

Ingredients

How to make it

  • 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.
  • 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.
  • Slice asparagus into 1-inch pieces; saute with 1 tablespoon olive oil, minced garlic, and rosemary for 1 minute.
  • Gently stir in ricotta cheese and spaghetti squash. Season with salt and pepper, and saute until hot and creamy.
  • Top with toasted pine nuts and serve.

Reviews & Comments 1

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    " It was excellent "
    barbiedoll ate it and said...
    I just got this huge spaghetti squash and would love to try a new way to prepare it. Viola--your recipe is perfect! So glad you shared it!!
    Was this review helpful? Yes Flag

The Cook

dbaker287 Asheville, NC

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