[Healthy_Recipes_For_Diabetic_Friends] Creamy Spaghetti Squash with Asparagus and Rosemary - 23g Carbs, 6g Fiber

 

Creamy Spaghetti Squash with Asparagus and Rosemary - 23g Carbs, 6g Fiber

From: Health, DECEMBER 2003
This Recipe Is:
Low Cholesterol
Low Sodium
Meatless

1 small spaghetti squash
Extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 lb thin asparagus, steamed tender
2 garlic cloves, minced
2 tsp minced fresh rosemary
1/2 cup part-skim ricotta cheese
1 Tbsp toasted pine nuts

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; saute with garlic and rosemary for 1 minute. Stir in ricotta and squash. Season with salt and pepper. Saute until hot and creamy. Top with pine nuts.

Servings: 4
Serving size: about 1 1/2 cups
Nutrition per Serving:
183 Calories, 8g Fat, 2g Sat, 4g Mono, 1g Poly, 10mg Cholesterol,
8g Protein, 23g Carbs, 6g Fiber, 2mg Iron, 83mg Sodium, 166mg Calcium

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