Happy hump day, W+A readers. Last night we picked out our Christmas tree and got it prepped for ornaments and lights. We got most of our decorating done around the condo and plan to put the finishing touches on our tree tonight. These little guys came out though. They are our favorites! Every year we try and find a new space for them to hangout for the season. We started collecting nutcrackers when we first began dating and have been adding to the collection every year. Look at those dapper gentlemen!
Last night we were craving some comfort food so I decided to make a lightened up take on fettucine alfredo. I had a spaghetti squash in the fridge so figured I'd use that as our faux fettucine. Here's everything you need to know:
Ingredients
-1 medium-sized spaghetti squash
Last night we were craving some comfort food so I decided to make a lightened up take on fettucine alfredo. I had a spaghetti squash in the fridge so figured I'd use that as our faux fettucine. Here's everything you need to know:
Ingredients
-1 medium-sized spaghetti squash
-1 tbsp butter
-3 cloves of garlic, finely minced
-2 tbsp flour
-1 c of fat-free milk
-1 tbsp of light cream cheese (I used WW whipped)
-1 c grated Parmesan cheese, plus 2 Tablespoons extra for topping
-1/4 tsp kosher salt
-1/8 tsp freshly ground pepper
-crushed red pepper flake
Directions
Preheat your oven to 350 degrees. First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour. Once squash is cooked, use a fork to gently scrape the spaghetti strands into the center.
For the alfredo sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in 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 and crushed read pepper flakes. Spoon sauce into each spaghetti squash halves. Top with extra Parmesan and place under the broiler of your oven for 5 minutes on low, or until golden and bubbly. Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired.
I'm excited to report my trusty old Orchid has bloomed once again. So many tiny buds have been popping up and finally a flower appeared. I did some research on how to cut any dead leaves, so I gave this beauty a bit of a trim. I am hoping to see a few more blooms in the next few weeks.
I plan to get some holiday baking done next weekend. I'm not going too crazy this year, since I prefer not to be tempted by having anything bad in the house. I plan on baking dark chocolate chip shortbread cookies, pretzel turtles and Nutella truffles. All of my holidays tins are ready to be filled up. What are your favorite holidays sweets and treats to bake?
-3 cloves of garlic, finely minced
-2 tbsp flour
-1 c of fat-free milk
-1 tbsp of light cream cheese (I used WW whipped)
-1 c grated Parmesan cheese, plus 2 Tablespoons extra for topping
-1/4 tsp kosher salt
-1/8 tsp freshly ground pepper
-crushed red pepper flake
Directions
Preheat your oven to 350 degrees. First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour. Once squash is cooked, use a fork to gently scrape the spaghetti strands into the center.
For the alfredo sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in 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 and crushed read pepper flakes. Spoon sauce into each spaghetti squash halves. Top with extra Parmesan and place under the broiler of your oven for 5 minutes on low, or until golden and bubbly. Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired.
Voila! The final product :)
I'm excited to report my trusty old Orchid has bloomed once again. So many tiny buds have been popping up and finally a flower appeared. I did some research on how to cut any dead leaves, so I gave this beauty a bit of a trim. I am hoping to see a few more blooms in the next few weeks.
I plan to get some holiday baking done next weekend. I'm not going too crazy this year, since I prefer not to be tempted by having anything bad in the house. I plan on baking dark chocolate chip shortbread cookies, pretzel turtles and Nutella truffles. All of my holidays tins are ready to be filled up. What are your favorite holidays sweets and treats to bake?
This looks amazing. Can't wait to see what you bake up!
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Thanks chickadee! xo
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