Creamy Spaghetti Squash with Asparagus and Rosemary 1 small spaghetti squash Extra-virgin olive oil Salt and freshly ground pepper 1 pound thin asparagus, steamed tender 2 cloves garlic, minced 2 teaspoons minced fresh rosemary 1/2 cup part-skim ricotta cheese 1 tablespoon 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 a large nonstick skillet over medium heat. Slice asparagus into 1 inch pieces; saute with garlic and rosemary for 1 minute. Stir in ricotta cheese and squash. Season with salt and pepper. Saute until hot and creamy. Top with pine nuts. Serves 4, calories per serving 183 Source: www.myrecipes.com October Seminars and Screenings McKay-Dee Hospital; Senior Health Fair October 8,2:00-5:00 p.m. Flu shots, cholesterol and glucose screening, body fat testing, blood pressure checks, stroke information and much more! Located behind the cafeteria. Roy Center; Choi/glucose screen, October 11,10:30 a jn. Farr West Center; Choi/glucose screen October 15,10:30 a.m. North View Center; Bone density screen October 16,11:50 a.m. Riverdale Center; Bone density screen October 19,11:30 a.m. McKay-Dee Hospital Lite Lunch Seminar, October 24, noon. "Falls and Injury Prevention" Dr. Nebeker. This lecture is held at McKay-Dee hospital in the Education Department The Lecture is free of charge. There is a $6.50 charge for a box lunch. Call 801.387.7800 to order your lunch no later than the Monday before the lecture. Please contact Rebecca Nichols with questions or concerns at 801.866.8993 or Rebecca.Nichols@imail.org 104