Creamy Spaghetti Squash with Asparagus and Rosemary

Ingredients

• 1 pound asparagus steamed thin
• 2 teaspoons rosemary fresh minced
• 2  garlic cloves minced
• 4 servings olive oil extra-virgin
• 0.5 cup part-skim ricotta cheese 
• 1 tablespoon pinenuts toasted
• 4 servings salt and pepper black freshly ground to taste
• 1 small spaghetti squash 

Equipment

• bowl
• frying pan
• microwave

Directions

1. 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.
2. Drizzle with oil, and season with salt and freshly ground black pepper; keep warm.
3. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Slice asparagus into 1-inch pieces; saut with garlic and rosemary for 1 minute. Stir in ricotta and squash. Season with salt and pepper. Saut until hot and creamy. Top with pine nuts.