Hello lovelies (if anyone truly does read this sporadic blog - my Pinterest following has lead me to believe some do) .. hope you all had an amazing Valentine's Day. I certainly did! Skyler and I stuffed our self with sushi - bought from the Grocery store and it was actually AMAZING, I feel like was saved so much money not getting all you can eat - and I have leftovers for days. We also drank an amazing bottle of red wine, and watched some Netflix. So not fancy - but we are so not fancy so it works. Don't get me wrong, I love fancy things ONCE in a while, when we have the money for it but at this moment getting out of student debt is our(my) number one priority so we budget where we can.
Food is the easiest place to budget, and when I decided to go gluten-free I thought for sure I would be spending loads more on gluten free substitutes but oddly enough now that I have cut out gluten for the last month and a bit, I find myself not craving products with gluten in it. Like, bread, crackers, cookies, etc. It's super easy. Of course I am not a gluten Nazi, and I don't have diagnosed celiacs so if there is (which there was yesterday) high quality bread - Skyler picked up a jalapeño cheddar loaf from Art is In bakery, I of course indulge a little. But wow I'm getting away from the point of this post, so what I'm trying to get at is that pasta can be substituted entirely by a veggie. A cheap veggie, which will give you a TON of leftovers. Drumroll... SPAGHETTI SQUASH! No shit, right? It is AMAZING. So upsetting it took me this long in my life to recognize it as something other than a Halloween decoration.. like squash ain't the cutest veggie in the bunch. But it's insides are so yummy and with just a couple more high quality ingredients it's turned into an amazing dish.
Goat Cheese Spaghetti [ Squash ] Alfredo //
Ingredients (seriously like 6+ servings)
1 large Spaghetti Squash
4 tbsp Organic Coconut Oil
1 bunch of organic green Kale
1 sweet onion
1 sweet onion
Fresh Goat Cheese
Salt & Pepper
Salt & Pepper
Directions (Baking part borrowed from here) :
1. Cut the squash in half lengthwise with a sharp knife. Be careful, go slow, and cautiously slice the squash in half.
2. Scoop out and discard the seeds.
3. Preheat the oven to 375°F. Place squash halves cut side up on a heavy-bottomed roasting pan. Brush with coconut oil or olive oil and season with salt and pepper. You don't have to be too careful here: just slather, sprinkle, and it's ready!
4. Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily. If the squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
5. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy "noodles" with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands. (Borrowed directions end here)
6. Toss noodles with coconut oil, and let sit and cool some more.
7. In a pan, combine coconut oil, chopped sweet onion, and kale. Heat until kale is wilted and onion has started caramelizing.
8. Add pan contents to noodles, toss evenly.
9. Finish dish by serving with fresh, crumbled goat cheese and sprinkle some salt and pepper.