On April 4, 2011, my boyfriend told me “this is the best thing you have ever made!” Ever since then, this has been one of my go-to dishes. It’s delicious every time and is super healthy to boot. Spaghetti squash is kind of a pain to prepare, but it’s so delicious I don’t mind.
1 Spaghetti Squash
Salt & Pepper
Olive Oil
2 Garlic Cloves, minced
1 pound Asparagus
2 tsp. fresh Rosemary, chopped
1/2 c. part skim Ricotta Cheese
Milk to help thin the cheese, 2-3 tablespoons
First, to prepare the spaghetti squash you first need to halve the squash (a real arm workout! don’t chop off any fingers). Then, placing the cut sides up, microwave the halves for 20-30 minutes or until fork-tender. Scrape out the seeds and other gunk with a spoon once the squash is cool enough to handle. Then, take a fork and scrape out the strands of squash, which, hence the name, look like spaghetti. Drizzle the squash with oil, top with salt & pepper and keep warm.
Next, heat 1 tablespoon of olive oil in a skillet. Chop the asparagus into 1-inch pieces, discarding the tough ends. Saute the asparagus with garlic and rosemary until cooked, 5-7 minutes. Stir in the ricotta cheese and squash. Add milk as needed to thin out the cheese (it should be saucier and not too clumpy). Season with salt and pepper, and saute until hot and creamy.
Seriously divine. 183 calories (4 servings total) makes this creamy dish truly guilt-free.
Nichelle Ley, Chef J.D. 