Before I started cooking, I never thought certain pairings could work. Some discoveries I’ve made:
- Soy sauce with a cheese based recipe
- Dijon mustard with pasta and cheese
- Combining jelly with cheese and eggs
- And then peanut butter/nut butter goes with almost everything
Last night, I used the first cheese combo to make the best spaghetti squash recipe yet.
- 1 spaghetti squash
- 1 box of grape tomatoes
- 2 heads of fresh broccoli
- 1 bundle of fresh spinach
- 1 avocado
- 1 Tbsp almond milk
- 1/4 cup of extra sharp deli cheese (go for the good stuff- it’s worth it)
- 1 tsp soy sauce
- 1 pinch of garlic salt, pepper and red pepper flakes
Cut the spaghetti squash in half and fork out the seeds. (I seasoned my seeds and baked them to eat separately.) Put the two squash halves face-down on a cookie tray with enough water to cover the pan. Cook on 375 for about 40 minutes.
Cook the broccoli with 2 tablespoons of water over medium heat. Add spinach and soy sauce to the pot.
Fork out the spaghetti squash and add it to the veggie mixture. Chop the avocado in small square pieces and add to the pot. Cut the grape tomatoes in half and add to the pot. Then add the almond milk, cheese and seasonings.
Mix it all together over medium high heat for 5 minutes.
These are my favorite veggies. A cheesey, creamy healthy alternative to pasta.
After dinner, it was time to bake.
We used this recipe as a guideline, but made several changes along the way. I mean, you can never have too much sugar, right? 😉
We subbed canola oil for sour cream, added raspberries, used more flour and sugar in the filling, used a premade graham cracker crust, and sprinkled extra cinnamon on top. Also, we baked it for 45 minutes because we were impatient. 🙂 We stuck to the original recipe for the crumble and it was delicious raw!
Questions for the day: What’s your favorite kind of pie? Have you discovered any unique ingredient combinations?