For those on solid foods, I tried this tonight

I didn't have the Ricotta cheese so I used a little Parmesian, I also did have any pine nuts. And of course the serving size was way smaller about 2 tablespoons. And the Asparagus came straight from my Dad's garden. Jeanne Creamy Spaghetti Squash with Asparagus and Rosemary Yield: 4 servings Ingredients 1 small spaghetti squash (2½ pounds) 1 tablespoon extra-virgin olive oil 1 pound thin asparagus, steamed tender 2 cloves garlic 2 teaspoons fresh rosemary ½ cup part-skim ricotta 1 tablespoon toasted pine nuts Halve the squash and microwave on a large plate for 20 to 30 minutes or until fork-tender. Scoop out and discard the seeds. With a fork, scrape out the strands of squash and place them in a bowl. Drizzle with a little oil, season with salt and freshly ground black pepper to taste, and keep warm. Heat the olive oil in a large nonstick skillet over medium heat. Slice asparagus into 1-inch pieces. Sauté with the garlic and rosemary for 1 minute. Stir in the ricotta cheese and the squash. Season with salt and pepper and stir, cooking until the mixture is hot and creamy. Top with 1 tablespoon of toasted pine nuts. Nutritional Information Per Serving (about 1½ cups) Calories: 183 Protein: 8g Fat: 8g Carbohydrate: 23g Saturated Fat: 2g Fiber: 6g Monounsaturated Fat: 4g Iron: 2mg Polyunsaturated Fat: 1g Sodium: 83mg Cholesterol: 10mg Calcium: 166mg Credits Recipe Courtesy of Health Magazine

Thanks Jeanne, sounds great I will have to try it I have used spagetti squash before for other things and it is great. hugs and love lisa