It is beginning to get chilly outside. Chillier enough that I need extra layers. Extra ‘toppings’ if you will. Coincidently I have also been having extra ‘toppings’ on my meals. Lately I have been craving a combination of flavours and each one of these eats featured in today’s WIAW post have some sort of topping!
Who wants ‘just’ fruit when you can have fruit with toppings? Of late I have been covering my fruit in yogurt, pumpkin seeds, coconut flakes, and cocoa powder. Really though those have been my toppings of choice for almost anything sweet that can get away with being covered (see last photo).
A lot of people only have turnip on the holidays, but I have it all year around. I don’t normally have it mashed though, so this was a delicious change. You can bet that that mushy stuff on my plate is the ‘monster turnip mash‘.
My favourite brand of cottage cheese (Organic Meadows 2%) is very expensive so I rarely buy it. Since no other cottage cheese can compare I don’t waste my money on other brands. When I do buy cottage cheese I savour every mouthful. I am one of them folks that have loved cottage cheese since toddler-hood. I am open to recommendations of cottage cheese brands available in Canada. Hint. Hint. Nudge. Nudge.
Sometimes I am disappointed with the way spaghetti squash dishes turn out. I am happy to report that the dish pictured wasn’t one of those times. I think it has to do with not using marinara sauce. Spaghetti squash is already sweeter than real pasta so adding a tomato sauce makes it seem overly sweet. Adding a creamy white sauce on the other hand…well that’s another story.
Creamy White Spaghetti Squash
•1 small spaghetti squash (enough for one)
•1/4 cup 2% greek yogurt
•1/4 tsp of chicken soup stock powder
|•1 tbsp cream cheese•1 tbsp parmesan cheese
•1 tbsp of packaged alfredo sauce mix
•salt, garlic, and rosemary to taste
|1)Bake the squash: cut in half. Poke with fork. Bake for ~30min on 350 deg F upside down on baking sheet2)Fork out insides into a bowl. Add all ingredients. Mix well.
3)Let cool. Dig in.
|This recipe doesn’t call for letting any sauces simmer…which makes everything more convenient.||
|Through in some protein like chicken or shrimp.|
|I love the hint of childhood the little chicken soup stock powder adds.|
|I have never really found the texture of spaghetti squash to be strikingly similar to spaghetti. I do enjoy the texture though.|
This is a single serving recipe. Cause I’m single (deal with it. Or just double the recipe.)
Finishing the day off right with deconstructed microwave cookies with fruit and the same toppings as the start of the day.
Do you alternate your toppings, or do you always have the same ones? What is your favourite style sauce for spaghetti squash? Do you have a faourite cottage cheese brand?