What’s not to love about comfort food? The carbs, the fat, the salt – these dishes can get the best of us, can’t they?
Since the weather has turned cold and rainy, I was inevitably in the mood for something cheesy and warm. However, since I am that hopeless health nut who feels guilty making myself a plate of pasta when I have healthier alternatives in my fridge (Yes. I know that sounds sad.), I rolled up my sleeves and decided to satisfy both impulses. Because I am all about living at peace with yourself.
The fruit (no pun intended) from this peace-keeping venture was a deliciously satisfying concoction that not only left me whole and happy, but also passed the husband test – which is of course almost always the goal when trying to combine the words “healthy” and “comfort food.” And I personally think this spaghetti squash dish is even better than the first one I shared. In fact, the next time all of the ingredients are sitting in my fridge and cupboards, I may simply combine the recipes and experience the best of both worlds.
But for now, I will inform you that after consuming one pan of this delicious, grain-free comfort food, I cooked up the other spaghetti squash and made it again.
Spaghetti Squash Pasta – Take 2
Serves 2
Ingredient amounts are approximate, since you can easily adjust this recipe to your taste. Just do what tastes good. 
INGREDIENTS
- 1 Small spaghetti squash
- 2 – 3 T. Parmesan cheese
- 2 T. Butter or olive oil
- 1 Garlic clove
- 2 C. Pasta sauce
- 1/8 – 1/4 C. Cream cheese
- Optional: 1/2 – 3/4 C. chopped, cooked chicken, or ground beef or turkey
- Optional: 1/4 – 1/2 C. other vegetables of your choice (spinach, peppers, etc.)
DIRECTIONS
- Wash spaghetti squash, cut it in half lengthwise, remove seeds, and roast according to your preferred method (I recommend this simple no-nonsense method)
- Scoop the spaghetti-like flesh out of the squash and sauté it in a pan with butter and minced garlic
- Add and sauté other optional vegetables at the same time
- Add pasta sauce, cream cheese, parmesan cheese, and optional meat to the pan
- Stir to combine, and cook on low until heated thoroughly and cheese is melted
- Add extra sauce and parmesan as garnish; serve with a salad and garlic bread
That’s what’s on my plate. Go here to see what’s on the plates of other foodies this week.
QUESTION OF THE DAY:
What kind of surprisingly healthy comfort foods do you cook? Out of curiosity, are any of them cheese-less?
Cheers,
8 comments
Rebecca Burgener
11/10/2010 at 5:37 PM (UTC -6)
Bean soup with a ham bone can be without cheese, but the leftovers are also great with cheese and sour cream.
SusieBee
11/10/2010 at 7:03 PM (UTC -6)
Hmmm. I think my whole wheat bread fresh out of the machine, slathered with butter would qualify??!!
http://eatlittleeatbig.blogspot.com/2010/09/whole-wheat-oatmeal-bread.html
Debbi Does Dinner Healthy
11/11/2010 at 8:58 PM (UTC -6)
Looks SO good! I love squash! What did you put in it to get the orange color?
Steph
11/12/2010 at 2:40 PM (UTC -6)
Debbi – Thanks! That’s just the spaghetti sauce and cream cheese… looks a little bit like pumpkin in the photo, but tastes like italian food!
Stephanie
12/01/2010 at 11:21 AM (UTC -6)
I have only been following your blog for a few weeks now and I’m glad I am. I have found the post interesting and relevant. Since following your blog I pushed myself to nuy my first 5lb bag of wheat flour. I’m not sure what the reluctancy has been. I buy and eat only whole wheat products why not bake with it. So I have started expiermenting with and its been succesful – thanks for the extra push. I also made my first stock and then soup from Thanksgiving’s turkey. Although the process is a little time intensive, I love the outcome of the soup. I think it is the best ever! Definitely hands down better than anything in a can – which I cannot remember the last time I ate/bought.
Just wanted to send a duoble thank you and confirm that your message is out there and changes are happening. Thanks!
Steph
12/02/2010 at 10:13 AM (UTC -6)
Stephanie – Wow, you helped make my day!
Amy H
04/16/2012 at 11:17 PM (UTC -6)
Hello,
I am new to your site. Your sister in law, Dana, told me about you. I am enjoying looking through all your recipes. Your gorgeous pictures that accompany each dish really make all the difference in my opinion! I love trying new things, but not if I can’t see what it will look like! =)
So about this dish, I’m wondering, so you don’t serve it with pasta underneath? Just the sauce by itself?
Can’t wait to try out some of your recipes!
Steph
04/18/2012 at 1:01 PM (UTC -6)
Glad to see you here, Amy! Dana mentioned she told some friends about this site the other night – thanks for speaking up!
I don’t make any pasta with this dish; just the spaghetti squash, straight up. However, if I was serving a crowd I’d totally consider adding pasta.
And thanks for the compliment about the photos. I’m still learning, but you’re right, if I’m browsing through a cookbook, I rarely look twice at recipes that don’t have photos, lol.