I got my Thanksgiving holiday CSA share from Little Ridge Farm and was overwhelmed with all the beautiful squashes. Most exciting was the 2 beautiful spaghetti squash because I knew those would be a giant hit with the kids - I just tossed in greens (their favorite) and made a quick alfredo sauce for a hearty, healthy meal.
1 large spaghetti squash, halved
Heat oven to 400 degrees and place squash, cut sides down in a baking dish with a little water. Bake 30 minutes, flip over and bake another 15, until center is soft. Remove from oven and scoop out seeds, then use a fork to scrap insides into a bowl.
1 clump of greens - I used swiss chard, stem removed and diced, leaves roughly chopped
1 small onion, halved lengthwise and sliced thin
5 cloves garlic, chopped
3 T oil (use something with good flavor like Safflower or Olive or Grapeseed)
Salt & Pepper
Heat oil in pan over medium heat, then add onions, garlic, and diced chard stems and saute 5 minutes. Add leaves, sprinkle with a bit of salt and pepper and stir thoroughly. Let cook 3-5 minutes until leaves are wilted. Add some water, maybe about 3 T, cover and gently simmer for about 5 minutes. Turn off heat and keep covered until alfredo sauce is ready.
1/2 C butter
1/2 C milk or cream (I used almond milk and it added a nice sweetness to the sauce)
3/4 C nutritional yeast (you could also use parm cheese, but this is what I had on hand)
1/2 t salt
Melt butter with milk in pan over medium heat (careful not to boil), stirring constantly. Add nutritional yeast, salt and sprinkle with pepper.
Serve piles of spaghetti squash on each plate, top with a large helping of greens then pour alfredo sauce over it all. Add a nice salad or a hearty roll and voila, a healthy alternative to pasta!