Wednesday, November 6, 2013

Spaghetti Squash Alfredo with Garlic Wheat Naan

 For my second day, and first "official" cooking day of my 20lbs in 9 week challenge, I decided to make something light, yet filling.  I combined two of my favorite things, Alfredo Pasta & Naan bread!!!  I am fully aware that I have intermingled Italian and Indian cuisine, but I just could NOT resist!  The end product:  a
dinner that even my picky 5 year old and non-dieting Aunt would not only eat, but LOVED!!!  I have to say, I was a bit nervous about both the Squash and the Naan.  I've cooked Spaghetti Squash once before (Click here for previous post), and my munchkin wasn't too thrilled.  Actually, to be honest, she hated it.  It took her a very long time to finish her food, and asked me not to make that again! It was the texture that she couldn't get past, and possibly the disappointment of her taste buds expecting spaghetti, but getting squash.  This time around, however, her response was "Mmmmm this is sooooo good, mommy!  I love it!"  Hearing those words come out of her mouth makes me love cooking a little bit more, if that's even possible!  Now about the Naan... I have never tried Whole Wheat Naan before.  And as much as I am in love with Naan, I honestly wasn't sure how this was going to come out.  But after the taste test - both myself and my daughter - we were both in love!  My aunt had never tried Naan before, and she really enjoyed it, as well.  All in all, I'd have to say tonight's dinner was a huge success.  My tummy is full, and my taste buds are happy!

Spaghetti Squash Alfredo
Adapted by Freakin' Fantastic Food / Serves 2-3

  • 1 medium Spaghetti Squash
  • 1 TB Butter
  • 3 cloves Garlic, minced
  • 1 TB Onion, minced
  • 2 TB Almond Flour
  • 1 1/2 c Almond Milk
  • 1 tsp Corn Starch
  • 1 TB whipped or light Cream Cheese
  • 1 c grated Parmesan Cheese, plus more for garnish
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper
  • Parsley & Crushed Red Pepper, for garnish (optional)
  1. Preheat oven to 350 degrees F.
  2. Cut the squash lengthwise, using sharp knife, and remove the seeds.
  3. Place squash cut side down on baking sheet, and cover halfway with water.
  4.  Bake squash for about an hour, until tender.
  5. Remove squash from oven and using a fork, gently scrape the "spaghetti" strands into the center of the squash (spoon desired amount into a bowl, if desired).
  6. For the sauce, melt butter in small saucepan over low heat.
  7. Add minced garlic and onion, and saute' until golden brown.
  8. Whisk in flour and then slowly add milk, making sure well blended.
  9. Add corn starch and whisk vigorously, removing all lumps.
  10. Heat mixture for 1 minute, stirring constantly, until fully heated.
  11. Add cream cheese, and whisk until smooth.
  12. Remove from heat, and add parmesan cheese, salt, and ground pepper.
  13. Spoon cream sauce over the spaghetti squash (or bowl of "spaghetti").
  14. Sprinkle parmesan cheese, parsley, and crushed red pepper (optional) on top.
  15. Serve Immediately.

Garlic Wheat Naan
Recipe adapted from Budget Bytes / Serves 8 

  • 1 3/4 c Whole Wheat Flour
  • 1 c unbleached Almond Flour
  • 1/2 tsp Kosher Salt
  • 1 tsp raw, unfiltered Honey
  • 2 tsp Active Dry Yeast (Bread Machine Yeast also works)
  • 1/2 c Water
  • 1/4 c Oil (Grapeseed or Olive Oil are best)
  • 1/3 c  0% Plain Greek Yogurt
  • 1 large Egg
  • Butter, Garlic Salt, and Parsley - for topping
  1. Combine honey, yeast, and water in a small bowl and whisk until fully dissolved. Let sit 1-2 minutes until bubbles form.
  2. In a separate, medium-sized bowl, combine whole wheat flour & salt.
  3. Pour wet ingredients into medium bowl with flour mixture, and stir until well blended.  
  4. Slowly pour in almond flour, 1/2 cup at a time, until well combined and flour ball is formed.
  5. Place ball of dough on well floured surface, and kneed dough for 2-3 minutes, adding additional
    wheat flour, as needed to prevent sticking.
  6. Loosely cover the dough and let rise until ball doubles in size, about 1 hour.
  7. Gently flatten dough, after fully risen, and slice into 8 equal pieces.
  8. Shape each piece into a ball, by folding the edges over each other.
  9. Heat large skillet over medium-high heat and spray lightly with cooking spray.
  10. Roll dough, one at a time, on floured surface, until about 1/4 inches thick.
  11. Place dough into heated skillet and cook until the bottom is golden brown & bubbles begin to
    form on the surface.
  12. Flip dough and cook other side until golden brown.
  13. Remove from heat, brush with butter, and sprinkle with parsley and garlic salt.
  14. Enjoy! 

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