Super Scrumptious Alfredo Spaghetti Squash

We love pasta, I have found some brands that are better for you and are made using vegetables, but we still try to limit the pasta.  I recently have gotten some homemade pasta recipes, but I haven't tried it just yet.  Spaghetti Squash has become our new found friend, giving us the pasta comfort food that we love, but still good for you.  A friend of mine makes zoodles, which is "noodles" made out of strips of Zucchini using a Julienne Peeler--- I will be getting one of these very soon to try this as well.

The normal process of baking the spaghetti squash is my favorite method, but it takes a minimum of an hour...... so if you don't have the time a microwave comes in really handy.  In the recipe below I will give the microwave directions-- if you want the baked method here ya go:  Pre Heat the oven at 350 degrees.  Cut the squash in half, scoop out the seeds.  I next like to brush a small amt of olive oil and sprinkle an Italian herb mixture all over the inside.  Turn the halves cut side down into a rimmed baking dish, filled with water.  Poke several holes into the squash and bake for 60 minutes or until tender.  Take out of oven and let rest 10-20 minutes.  Once cooled a bit scrape out the insides with a fork to loosen the "noodles" from the squash.

Super Scrumptious Alfredo Spaghetti Squash

1 Medium sized spaghetti Squash
1 TBSP butter (or coconut oil as a substitute)
 3 cloves of garlic, finely minced
2 TBSP flour
1 1/2 cup milk (can use almond milk, soy milk your preference)
1 Tbsp cream cheese or Neufchatel cheese
1 cup freshly grated Parmesan cheese, plus 2 TBSP extra for topping
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
fresh parsley for garnish

Cook Spaghetti Squash --bake as listed above or Microwave method:  Cut the squash in half with a sharp knife.  Scrape out the seeds brush your preferred fat onto inside of the halves-- I use olive oil then sprinkle with salt and pepper.  Put the squash cut side down in a glass container with lid.  Cover the container with lid, make sure to leave a small vent.  Microwave for a total of 8-12 minutes.  Start with 5 minutes, cook for another 3-4 minutes check, cook for another minute at a time until the squash is soft to the touch.  Let the squash rest for 10 minutes.

For the sauce:  Melt the butter in a small pot over medium low heat.  Once hot add the garlic and and saute for 1-2 minutes.  Whisk in the flour, cooking for another minute while stirring.  Whisk in milk until no lumps remain.  Once hot, add cream cheese and stir until smooth.    Remove from the heat.  Stir in Parmesan, salt and pepper. 

Spoon sauce equally into each spaghetti squash half.  Gently pull up the spaghetti strands to coat as much as possible with the sauce.  Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes or until golden and bubbly.  Top each half with a pinch of red pepper flakes or parsley if desired.  Serve hot.

Eat Fresh, Eat Local and Eat for your Health.

Start off the day with a little Honey Vanilla Granola

Here is my yummy Granola-- I like it as cereal, and I also use it as a base for Granola Bars.  The ingredients listed are all optional-- add or subtract what you will-- make it your own.  I have made this several times now, each batch has been just a bit different, but all has been yummy.  You can use raw nuts and seeds, roasted, but I would limit the salted to just one kind if possible.  If you have it on hand you can use a vanilla pod- slice it down the center and scrap out the seeds-- add it to the butter and honey.

Honey Vanilla Granola -- makes around 3 lbs.

4 cups rolled oats-- NOT quick cooking oats
3/4 cup almonds- sliced or chopped
3/4 cup cashew pieces
1/2 cup sunflower seeds
1 cup shredded coconut (unsweetened is healthier)
1/2 to 3/4 cup walnuts, pecans, hazelnuts or macadamia nuts
2 tsp ground cinnamon
1 1/2 tsp ground ginger or grated fresh ginger
6 TBSP unsalted butter
1/2 cup honey
2 tsp vanilla extract (not imitation)
1/2 tsp salt
Parchment paper or reynolds wrap

1.  Pre-heat the oven to 250 degrees.  Cover a large rectangular baking sheet with desired covering-- I prefer parchment paper.
2.  Mix the dry oats, nuts, seeds, and spices together.  A large mixing bowl works best.
3.  Heat the butter and honey together over low heat in a small saucepan.  After the butter has melted stir in the vanilla (liquid or scraped pod beans) and salt.  Keep stirring and cook for just a few minutes longer to get the flavors melted together.
4.  Pour half of the hot liqids over the dry ingredients and stir together with a rubber spatula.  Add the rest of the hot ingredients and continue to stir until evenly coated. 
5.  In the prepared pan spread the oat mixture in one even layer.  Bake for 60 -75 minutes.
6.  As the granola cools it will start to become crisp.  Let cool for minimum of 30 minutes.  Once cooled the cooked oat mixture can be broken into chunks.  Store in an air tight container at room temperature for up to 2 weeks.

*** I usually will add golden raisens, dried fruit or fresh like bananas, strawberries or blueberries when eating as cereal.

New, Improved and back on track.

Hello my friends.  It has been a very long time, much has happened many changes have occurred.  I have updated my look on this blog, and will try once again to be more regular with my posts. 

One of the biggest changes to our lives is the fact we have began to work on eating less processed foods, more whole foods and fresh fruits.  Now we didn't go through and chuck everything in the kitchen, we have two small kids and I don't want them to have a nervous breakdown.  The process is simple, as we finish the chemical laden bad for you food, I replace it with good, wholesome food.  Simple enough in theory right??? 

Another big change is I have started taking a yoga class-- this is very much outside my comfort zone as a big gal--- I have found that I love it.  I can't do all the poses just for the fact I am too large, but I just work hard and do my best-- one of these days I will get there.  My daughter has also started coming with me and loves it.  The women in our class think it is great that she takes is so serious, and did so well.  My husband goes on extremely long walks, part of the time having to carry our 50 pound son on his back as he finishes his trek.  We are trying to do more things outdoors together as a family-- even if it is just helping practice softball with our daughter.

So far I have been met with huge resistance from the children with our new food choices.  The new routine is they come in and see what is cooking, make a horrible face, whine a bit, and I don't see them again until dinnertime.  As time goes by I hope that the whining, sneers, and complaining will be replaced with smiles and more yums, than blechs : )

We started simple, adding more veggies, less desserts, and no soda in the house.  Soda is huge for me-- I'm a Coke for breakfast girl-- have been since junior high school-- about 30 years ago.  It is extremely hard for me, but I am trying.  Tested out making bread from scratch, yes kneading, raising, the whole thing--- this was a big deal for me because I have a huge fear of taking on long drawn out cooking processes.  The bread turned out fantastic, and the granola bars have been a huge success with my husband and myself.

Veggies are becoming the stars at dinner, with meats becoming the side dish.  Lately we have had Sweet Potato fries, asparagus, roasted carrots, and many types of stir-frys using broths and water instead of oil.  Instead of a diet full of red meat, we have introduced more fish-- tried swai, and trout, both were huge successes.  Pork and chicken have always been in the mix, but using it more these days, and as hunters we still have lots of deer in the freezer to use up. 

We are enjoying this new world -- It gets a bit overwhelming at times trying to read all the info that is out there.  Gmo's, Monsanto, chemicals in everything, carcinogenic dyes, all this info coming from everywhere will make a gal's head spin.  The goal is simple, eat more wholesome fresh foods.  Shop at the farmers market, Momma Jean's (a local health food store) and less at the supermarket.  All of this while learning to make more of our everyday staples from scratch.

Soon I will be trying to make my own Mayo,  Peanut Butter, and seasoning blends.  I will bring you on my family's journey-- let you know what does and doesn't work, and try to start using more how- to's with pictures for your convenience.  Bringing the good, the bad and the absolute horrible as we come across them. 

Stay fresh, stay local and fill your body with health.