Monday, February 13, 2012

Stream of Consciousness Spaghetti Squash




My friend Alyssa gave me the idea of peas in Alfredo sauce, which caused my mind to immediately take flight from there, stream of consciousness as always...

Peas are a vegetable...

Spaghetti squash is a vegetable...

Spaghetti squash is used as pasta all the time, therefore it would be a natural match for Alfredo sauce...

While we're adding vegetables, we might as well keep the peas in there too...

I don't want to use store-bought Alfredo sauce...

Homemade cream sauces are caloric and finicky, and I already made one for the gnocchi...

I could make a semi-homemade sauce, but I really don't like using concentrated soup mixes... My grandmother wouldn't approve... and she's 96, so she must know everything...

However, Pacific foods does make a lovely organic cream of mushroom soup mix, which actually tastes like mushrooms instead of tasting like can...

and my grandmother does have dementia and is no longer sure what a towel is used for, so perhaps she would overlook my use of a prepared food...

Thus, I fully admit that a semi-homemade dish emerged from our kitchen. It's speedy, breezy, cozy, comforting, and a wonderful way to come home from the cold craving vegetables.

Never fear, the lumps will come out if you keep stirring vigorously with a wooden spoon...


Spaghetti Squash Alfredo

1 large spaghetti squash
12 oz frozen peas, thawed
2 tablespoons SmartBalance Light
1 package good quality cream of mushroom soup base, such as Pacific foods organic version
1/2 cup 2% milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

~ Slice the spaghetti squash in half, scoop out the seeds, and place cut side down in a baking pan filled with just enough water to overlap the spaghetti squash. Either cover with aluminum foil and bake in a 400 degree oven for 1 hour, or cover tightly with plastic wrap and microwave for 15 minutes. Scoop out the spaghetti squash strands with a fork, and set aside.
~ Steam or boil the peas until just tender.
~ In a saucepan over medium heat, melt the SmartBalance light. Stir in the soup base, milk, cheese, and pepper and continue stirring until heated through.
~ In a large casserole dish, fold together the squash, peas, and sauce. Serve warm!



Always set a festive table, even if dinner isn't quite as completely from scratch as usual... :-)

4 comments:

stephchows said...

It's always a smart move listening to Grandmas if you ask me :)

Mary said...

This sounds delicious and there is nothing wrong with semi-homemade. I hope you have a great day. Blessings...Mary

MelindaRD said...

This looks awesome! I think with all the home cooking you do, a little semi-homemade is OK every once in awhile. I love spaghetti squash so this would be perfect. Ryan will be out of town for a bit, but maybe I can still make it for myself and just have lots of yummy leftovers.

Gina; The Candid RD said...

Wow, a lot of thought went into this dish! :) I have two spaghetti squash on my counter right now, so this may have inspired some creative ideas!