Alfredo, baked spaghetti squash, balsamic tomatoes, chicken, Comfort, comfort food, fall foods, fall recipes, herbs, mushrooms, olive oil, recipes, roasted spaghetti squash, sage, sausage, shallots, sourdough, spaghetti squash, spinach, squash, thyme, vegetables
Last weekend was a true whirlwind. Sweet Hass and I left our peaceful mountain home to spend a weekend with our daughter Tiffany, and grandchildren, Jayden and Brantlee. Tiffany is expecting our third grandchild, Peyton (IT’S A GIRL!) next month and there were some things she needed a little help with to prepare the house for a new little one.
I can’t help but brag on these two. They make Mimi’s heart melt!
It’s about a four hour drive from our home to hers, so we spent Saturday morning on the road grabbing fast food for lunch and dinner. After two very productive work days and spending time with Tiff and the boys, we headed back to the mountains late Sunday, again grabbing fast food.
Now Im not saying a good greasy burger once in a while is a terrible thing. Once in a while. However, three straight days of greasy burgers and fries, chicken wings, pizza, spaghetti for breakfast and the like, can upset even the most iron gut! We needed a veggie fix and pronto!
Last night I went in the kitchen and grabbed as many veggies as I could for a nice, light meal. I grabbed some gorgeous spaghetti squash, three cheese Italian chicken sausage, a light Alfredo sauce from the freezer, a handful of spinach, some cherry tomatoes, shallots and oyster mushrooms and went to work.
Here were the results; light, delicious, healthy and NO GREASE!
2 spaghetti squash, halved and seeds removed
4 Three Cheese Sweet Italian Chicken Sausages – Diced into small cubes
1 small bag baby spinach
5 finely diced shallots
1 container light Alfredo sauce – Or you can make homemade
1 container mushrooms – I had Oyster on hand and used those, but any will work
3 tbsp. fresh Thyme
2 Tbsp. fresh Sage
4 Tbsp. Parmesan Cheese
Salt & Pepper to taste
Extra Virgin Olive oil
Drizzle olive oil, salt and pepper over cut squash. Place upside down on a baking sheet adding about 1/4 cup of water to the pan. Roast squash at 400 for about 45 minutes. Remove from oven and start removing squash strands from the shell. Set aside. In a saute pan, saute shallots, sausage, spinach and mushrooms. Add herbs and remove from heat. Mix in alfredo sauce and reserved spaghetti squash strands. Add salt & pepper to taste. Fill squash shells with mixture, sprinkle each with Parmesan cheese and return to oven for about 10 minutes. Serve warm.
1/2 container yellow Cherry Tomatoes – Halved
1 vine (approx. 7 tomatoes) such as Roma or San Marzano – Quartered
Good quality balsamic vinegar
good quality Extra virgin olive oil
1 tbsp. fresh Thyme
1 tbsp. Fresh Basil
3 minced shallots
Salt & Pepper to taste
Place all tomatoes and shallots on a baking sheet lined with parchment paper. Drizzle with EVOO, balsamic vinegar, and herbs and spices. Roast at 400 for about 45 minutes.
I like easy. Bon Appetit y’all!