Asparagus - Spagetti Squash

I found and tried this recipe tonight it was actually pretty good. The aspargus came straight from my Dad's garden. I'm trying to get him to eat better both he and my brother have frozen dinners every night. So far my dad's appetite seems better now that he's home and not at my place. They had an ear of corn and a chicken thigh to go with it. I just had half a chicken thigh and the Asparagus/Spagetti sauce. Also I omitted the ricotta cheese and used Parmesian cheese, and the pine nuts. 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

I have everything here to make that but the Asparagus(which I love). Thanks for the recipe sounds right up my alley.