Food Outreach Recipe- November 2014
Spaghetti Squash with Asparagus and Rosemary
Ingredients: 4 servings
5 cups Winter Spaghetti Squash
1 lb. Asparagus (steamed until tender)
2 Garlic Cloves, minced
Half-cup Whole Milk Ricotta Cheese
2 tbsp. Extra Virgin Olive Oil
2 tsp. Fresh Rosemary, minced
1 tsp Ground Black Pepper
Preparation:
- Halve spaghetti squash and microwave on high for 20 – 30 minutes until fork tender. (OR preheat oven to 375 degrees and place halves down and bake for 30 minutes until fork tender.)
- Once squash is cooked, discard seeds. Then use a fork to scrape out the squash from the outside shell (it will come out in strands that look like spaghetti noodles).
- Place squash in a bowl, drizzle with oil, and season lightly with a pinch of salt and pepper.
- In a skillet, place 1 tbsp of olive oil and bring to medium heat. Slice asparagus in 1 inch pieces and place in skillet. Saute with garlic and fresh rosemary for 1-2 minutes.
- Stir in ricotta cheese and squash. Season with salt and pepper to taste. Keep sautéing until hot and creamy.
Nutrition Information: (per serving)
Calories: 170 (60 calories from fat)
Total Fats: 12g (Monounsaturated: 6.2g, Polyunsaturated: 1.2g; Saturated:3.8g; Trans Fat: 0)
Cholesterol: 16mg
Carbohydrates: 15g
Sugar: 2g
Dietary Fiber: 3g
Protein: 7g
Calcium: 126mg
Potassium: 413mg
Sodium: 50mg
