Tag Archives: cooking

Spaghetti with Cauliflower Alfredo Sauce

http://www.onegreenplanet.org/vegan-recipe/spaghetti-squash-with-basil-and-creamy-cauliflower-alfredo-sauce/  This is the recipe I started with.  Modifications shown below.

Things I changed/misc points:

  • The original recipe makes double or possibly triple the amount of sauce you need for one spaghetti squash.  I halved it below.  I made the entire amount, mixed it in, and since I used a green cauliflower, it looked like split pea soup.
  • One spaghetti squash makes enough for two people plus several days of leftovers.
  • Original recipe has you add the garlic raw to the sauce which was over powering.  I’ve moved it to be sauteed with the bell pepper, mushrooms, and onions.  alternatively, you could roast the garlic and put it in.  original called for 5 cloves which was too much.  i reduced to three


  • 1 Large organic red bell pepper (diced)
  • 1 cup organic mushrooms (diced)
  • 1 Small organic onion (diced)
  • 1/4 cup organic fresh basil (diced)
  • 3 cloves organic garlic chopped
  • 1 – 2 tablespoon coconut oil or olive oil
  • Parmesan Cheese (optional)

For the Sauce (cut in half from the original since there was an over abundance of sauce)

  • 1/2 of a head of cauliflower
  • 1 cup almond milk
  • 2 tablespoons nutritional yeast
  • 1/4 – 1/2  salt (or to taste)
  • 1 pinch cayenne pepper (or to taste)

For the Spaghetti Squash

  • 1 spaghetti squash
  • 1 – 2 teaspoon organic extra virgin olive oil


For the Spaghetti Squash Pasta

  1. Prepare spaghetti squash by cutting the spaghetti squash in half.
  2. Scrape out all the seeds from the inside.
  3. Rub olive oil on the inside of the spaghetti squash.
  4. Bake face down at 350 degrees for approximately 45 – 50 minutes.
  5. Use a fork to scrape the inside of the squash out to use as “pasta.”

For the Sauce

  1. Cut the cauliflower into florets and boil in a large pot for about 15 minutes or until tender, and then strain.
  2. Put the cauliflower, milk, nutritional yeast, salt, cayenne pepper and garlic in a Vitamix (or other high powered blender) and blend until smooth and creamy.

For the Vegetables and Assemble

  1. Dice the red bell peppers, onions and mushrooms.
  2. In a saucepan, saute the red bell peppers, onions, mushrooms, and garlic until they are tender.
  3. Combine the sauteed vegetables, spaghetti squash pasta and cauliflower alfredo sauce.
  4. Toss with fresh chopped basil right before serving.
  5. Optional: Top with Parmesan cheese.

Pineapple Chicken Bake

I cooked the recipe below and it turned out quite good.  Though the recipe says that there is enough sauce for 6 chicken breasts, I wasn’t expecting it fill up the bottom of the pan.  I flipped the chicken breasts halfway through cooking to make sure all sides were getting equally cooked in the liquid.  I didn’t have cornstarch on hand so I used Arrowroot instead.  The sauce wasn’t terribly thick.  I also wanted to use some whole almonds I had on hand so I ended up grinding them rather than using sliced.  It created more of a nutty topping and worked.  I used Whole Foods 365 brand pineapple chunks and they were tasty and went well with the recipe.  I was a little concerned about the amount of curry powder that was called for, but I followed the recipe.  It wasn’t overpowering at all and the curry powder and tabasco gave the chicken a nice kick.

Recipe source: America’s Test Kitchen Family Cookbook

Recipe title: Pineapple Chicken Bake

Serves: 4

Time: 30 minutes


  • 4 boneless, skinless chicken breasts (6 to 8 oz each), trimmed
  • 1 (20 oz) can pineapple chunks in juice
  • 1/4 cup honey
  • 1 tbsp cider vinegar
  • 1 tbsp soy sauce
  • 2 tsps curry powder
  • 1 tsp Tabasco
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1/2 cup sliced almonds
  1. Adjust an ove rack to the upper position and heat the oven to 450 degrees.  Pat the chicken dry with paper towels, then season with salt and pepper.  Lay the chicken in a 9 x 13 inch baking dish coated lightly with vegetable oil spray
  2. Drain the pineapple chunks, reserving 1/2 cup of the juice.  Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat.  Simmer, whisking often, until the mixture has thickened, about 8 minutes.
  3. Quickly dissolve the cornstarch in water, then whisk into the honey mixture.  Stir in the pineapple chunks.  Pour the pineapple sauce over the chicken, then sprinkle with the almonds.  Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.