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<recipe>
  <author>Tracey Seaman</author>
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  <directions>&lt;p&gt;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; saut&amp;#233; with garlic and rosemary for 1 minute. Stir in ricotta and squash. Season with salt and pepper. Saut&amp;#233; until hot and creamy. Top with pine nuts.&lt;/p&gt;</directions>
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  <name>Creamy Spaghetti Squash with Asparagus and Rosemary</name>
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  <publication-appearance>Health, DECEMBER 2003</publication-appearance>
  <updated-at type="datetime">2008-12-10T23:08:02Z</updated-at>
  <v5id type="integer">1046795</v5id>
  <yield>4 servings (serving size: about 1 1/2 cups)</yield>
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      <name>Salt and freshly ground black pepper to taste</name>
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      <name>garlic cloves, minced</name>
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    <element name="course">Main Dishes</element>
    <element name="cuisine">American</element>
    <element name="dietary_consideration">Low Cholesterol</element>
    <element name="dietary_consideration">Low Sodium</element>
    <element name="dietary_consideration">Meatless</element>
    <element name="season">Summer</element>
    <element name="prep_equipment">Microwave</element>
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  <nutrition>
    <nutrient type="calories" amount="183" unit=""/>
    <nutrient type="fat" amount="8" unit="g"/>
    <nutrient type="satfat" amount="2" unit="g"/>
    <nutrient type="monofat" amount="4" unit="g"/>
    <nutrient type="polyfat" amount="1" unit="g"/>
    <nutrient type="protein" amount="8" unit="g"/>
    <nutrient type="carbohydrate" amount="23" unit="g"/>
    <nutrient type="fiber" amount="6" unit="g"/>
    <nutrient type="cholesterol" amount="10" unit="mg"/>
    <nutrient type="iron" amount="2" unit="mg"/>
    <nutrient type="sodium" amount="83" unit="mg"/>
    <nutrient type="calcium" amount="166" unit="mg"/>
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</recipe>
