Spaghetti Squash and Shrimp Alfredo

Most of you are aware of fettuccini Alfredo with its rich creamy sauce. This version replaces the fettuccini (pasta) with shredded spaghetti squash. The recipe includes directions for baking the squash, but in my case I had baked a whole squash the day before for another spaghetti squash recipe with pesto sauce. Since there are only two of us, one squash is enough for two meals. First night – pesto. Second night, reheated squash with shrimp Alfredo sauce. Since this was prebaked squash, I did not keep the shells, obviously.

To simplify both recipes, I used a jar of pesto sauce the first night, and a jar of Alfredo sauce the second night. In both cases, it simplified the preparation! FYI…I wasn’t too thrilled with my photo…LOL. A few leaves of basil would have been a great improvement, but the garden had none.

Spaghetti Squash Shrimp Alfredo (KETO, depending on your sauce)

  • 2 small spaghetti squash, 1.5 – 2 lb
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 lb shrimp thawed if frozen, peeled, deveined, and tails removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1.5 cups Alfredo sauce*
  • 1/4 cup fresh herbs, such as parsley and/or basil, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese

1. Preheat oven to 375F. Cut the spaghetti squash in half length-wise. Use a spoon to scoop out the seeds. Brush the inside of each half with half the olive oil, and season with salt and pepper. Place on a large baking sheet with the cut side facing up. Season with salt and pepper. Roast the squash at 375F for about 30 minutes, or until the squash flakes easily when pierced with a fork. Set aside to cool for a few minutes, but keep the oven on – you’ll need it in a few minutes.

2. Use a fork to scrape all the spaghetti squash strands out of each squash, taking care not to pierce the squash skin (read the recipe post for tips for flaking the squash, and what to do if you pierce the skin!). Place the spaghetti strands into a large bowl.

3. While the spaghetti squash is roasting, prepare the rest of the ingredients: Chop the herbs.

4. Grate the cheese.

5. In a medium bowl, combine the peeled, thawed shrimp with the salt, garlic powder, paprika, and 1 tablespoon olive oil. Mix with a fork.

6. Heat a large skillet, and add the shrimp to the skillet in a single layer. Cook for 2 minutes, then use tongs to flip each shrimp over. Cook for another 2 minutes, or until the shrimp are fully cooked. Remove from heat.

7. In a large bowl, combine the cooked spaghetti squash, cooked shrimp, 1.5 cups Alfredo sauce, ¼ cup grated Parmesan cheese, and the herbs. Mix well, and place into the 4 spaghetti squash boat shells.

8. OPTIONAL if you are using leftover squash – Arrange the spaghetti squash boats on the same large baking sheet. Top each filled spaghetti squash boat with about a tablespoon of freshly grated Parmesan cheese, and about ¼ cup shredded mozzarella. Bake at 375F for 10-15 minutes, or until the cheese is all melted.

Jiffy Mix Cornbread with Jalapeno and Cheese

Until recently, we were unable to find Jiffy cornbread mix here. Having found it, I searched Pinterest to look for an upgrade to the mix. Below is the enhanced recipe…

Jiffy Mix Jalapeno and Cheese Corn Bread

INGREDIENTS

  • 1 box of Jiffy Corn Muffin Mix
  • 2 Tbsp. of melted butter (I use unsalted)
  • 1/3 cup of milk – I used 2%, but you can substitute whatever you have on hand
  • 1/2 cup of shredded cheddar cheese
  • 1 /2 of 15 oz. can of Niblets corn – drained
  • 1 – medium Jalapeno diced (or) 2 Tbsp. of canned jalapeno diced (optional)
  • 1 egg

INSTRUCTIONS

1. Preheat oven to 375 degrees

2. Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist

3. Grease an 8×8 pan and pour the mixture into the pan

4. Bake at 375 degrees for about 25-35 minutes – or until a toothpick inserted in the middle comes out clean

5. Bread will still be very moist when done, don’t let that confuse you with it not being cooked.

NOTES

*Adjust baking time per baking dish. Muffins will be ready on the earlier side of time frame (around 15-20 min., loaf pan will probably take the full amount of time because of the depth of the batter – maybe longer, use the toothpick method. you can use an 8×8 or 9×9 pan to spread the batter out a little, and you are probably looking at closer to 25 minutes.

Spaghetti with Beef and Chorizo

By now you know me well enough that I shop at Costco, which means I always buy bulk. Chorizo (Argentinian sausage) is raw when purchased. It must be cooked! Leftover sausages can be easily frozen, which was the case here. Finding that I had all of the ingredients, this recipe went together quickly. Enjoy!

Spaghetti with Beef and Chorizo

Spaghetti with Chorizo and Beef

Ingredients:

  • 3 tablespoons neutral cooking oil
  • 2 cups white onion, diced
  • ½ teaspoon salt
  • 3 garlic cloves, minced
  • 1 chorizo sausage, diced
  • 2 cups white mushrooms, sliced
  • 1 cup red or green bell peppers
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon chili flakes
  • 1 lb. lean ground beef
  • 1 jar passata (tomato puree)
  • 1 tablespoon balsamic crema (reduced balsamic vinegar)
  • ¼ cup water
  • 200 grams fresh spaghetti noodles
  • fresh basil leaves, to serve

Method:

Add oil to a large pot on medium heat. Cook onions for 5-7 minutes, until they begin to become translucent. Add salt, garlic and chorizo, and cook for another 3-4 minutes. Add the mushrooms and bell peppers. Season with dried basil, oregano, parsley and chili flakes.

In a separate pan on medium heat, cook the ground beef. Once cooked through, add to the pot with everything else. Add passata, balsamic crema, water, and combine well. Cover with lid and lower heat to medium-low, and let simmer for 30-40 minutes.

Bring a large pot of salted water to a boil. Add fresh spaghetti noodles, and cook for 2 minutes before draining, reserving a little of the pasta water. Add sauce to the pot, combine well, and serve with fresh basil.

Loaded Mashed Potato Mix

What to serve with some beautiful beef filets? Of course, potatoes, but what kind? Since there were no real potatoes in the house, I turned to my fall back potatoes – INSTANT! (I always have a few different kinds of Idaho Instant potatoes in the pantry). For this recipe, I chose the Idaho Baby Reds.

Not wanting to simply whip up according to the package, I found a recipe on Pinterest. (You are NOT surprised.) It was delicious and perfect with the filets and roasted asparagus. So perfect, that I neglected to take a photo…

Loaded Idaho Mashed Potato Mix

Ingredients

  • 6 cups prepared mashed potatoes made with butter and milk (or broth)
  • 1 cup sour cream
  • 1 envelope ranch salad dressing mix unprepared (I substituted Emeril’s Essence)
  • 2 cups shredded cheddar cheese divided
  • 6 slices cooked bacon chopped
  • 6 green onions thinly sliced (optional)

1. Preheat oven to 350 degrees.

2. In a large bowl, combine mashed potatoes, sour cream, ranch dressing mix, 1 cup cheese, bacon and onions.

3. Spread into large casserole dish. Bake for 25 minutes or until heated. Remove from oven and sprinkle top with remaining 1 cup cheese.

4. Return to oven and bake for an additional 5 minutes, or until cheese on top is melted.

5. Garnish if desired with extra bacon and green onions.

6. Serves 6-8

Salmon and Avocado Salad with Japanese Ponzu Dressing

If you have a nearby Costco, they usually carry Norwegian smoked salmon (the one with three rows of different smoked salmon). This comes in handy for pizzas, pastas, quiche, etc. You can buy “ponzu” soy, but I prefer making this dressing as shown. In place of the arugula I used baby romaine as a bed for the salmon.

Smoked salmon and avocado salad with Japanese Ponzu Dressing

Salmon & Avocado Salad with Japanese Ponzu Dressing

Ingredients:

  • 8 oz. smoked salmon – thinly sliced
  • Large handful of wild arugulas
  • 2 avocados – diced
  • 1 English cucumber – cut in rounds and halved

Homemade Ponzu Dressing:

  • 3 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp lemon juice or lime juice (or a combination)
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 2 tsp low sodium soy sauce or tamari
  • 1/2 tsp of chili pepper flakes

Method:

1. In a large salad bowl, combine the ingredients for the ponzu dressing, and whisk well.

2. Add in the arugula, avocado, and cucumbers. Give it a good toss. Add in the smoked salmon and lightly toss again. Taste and adjust any seasonings if needed. Enjoy immediately!