Tuesday, July 23, 2013

Spaghetti Squash Alfredo (vegan, paleo)

I've started to do some meal planning. It's interesting to come up with as many meals as I can. I make a list of them, and every week, I pick a few things to make out of it. We buy what's on sale and freeze it to save some money. There are  some naturally inexpensive meals that can be made.

One spaghetti squash gives me at least three large portions. Add a $1 zucchini, a package of mushrooms for $2.50, and a can of coconut milk for $1.50 and I easily have dinner for the two of us and lunch for at least one of us the next day. That's definitely cheaper than all the Indian food we used to order.

If anyone has affordable dinner ideas, I'd love to know them!

Spaghetti Squash Alfredo (vegan, paleo)

1 spaghetti squash
1 can full fat coconut milk
2 cloves garlic, minced
1 zucchini, chopped
1 8oz package sliced mushrooms
Oil for frying

Preheat oven to 375F.

Cut the spaghetti squash in half lengthwise. Place flat side down on a baking sheet and cook for 40-45 minutes. It's ready when you can easily insert a knife into the outer layer. With a fork, take out the spaghetti strands and pour them into a large bowl.

In a saucepan, heat oil and garlic over medium heat, tossing the garlic around. When it's nice and brown, add in the mushrooms and the zucchini. Cook them to your liking and then pour the coconut milk. Bring to a boil. Add in the spaghetti squash and toss to coat nicely.