Coffee Beans and Bobby Pins

Vodka Cream Sauce and Spaghetti Squash

I love to cook, but only when I have the time. During the
week, I want nothing to with the kitchen besides throwing some fish or eggs
into a skillet and hurrying dinner along so I can sit down for the night to blog
and catch up on emails. But on the weekends, I love trying new recipes with a
bottle of wine open and a record on or fixing brunch in the morning with my
favorite Bloody Mary (recipe here). 


Recently, I put together a vodka cream sauce with shrimp and spaghetti squash
and Aaron and I loved it. Besides cooking the spaghetti squash, it really
wasn’t that time consuming. I bet it would have been fabulous with regular
pasta, but we had a squash in the fridge, so that’s what we made!

As for the sauce, I followed this sauce
recipe and it did not disappoint. As for the spaghetti squash, we simply
cut it in half, coat it with some olive oil and bake at 425 for about 45
minutes or until tender. You’ll know if it’s done, because when you scrape it
with a fork, the squash will appear noodle like. We then sautéed up some shrimp
and asparagus flavoring with salt and pepper and tossed together. Yum!


I can almost convince Aaron this is as good as regular pasta…almost. 


Have you tried spaghetti squash? 

Comments

  2. AvatarCharity says

    I love (even my kids will eat it!) spaghetti squash. Will definitely try out this recipe and thanks for sharing…
    charity
    lifeafterbaseball.net