Hey y’all! This month the sun is shining, the birds are chirping, and spring is FINALLY here!
My favorite thing to do this time of year is crack open my Granny’s cookbook and experiment with her lighter recipes. With winter gone and summer right around the corner, it’s out with the soups and in with the garden fresh vegetables!
My granny was raised in the backwoods of Tennessee in the early 1900s without the luxury of convenience stores on every corner. Like many country folk, she and her family grew their own vegetable garden.
She created the perfect spring spaghetti by combing her homegrown veggies and angel hair pasta. Hot or cold, it's delicious both ways!
Makes 4 servings
2 ½ cups cooked angel hair pasta
1 cup white button mushrooms, chopped
2 cups carrots, chopped
1. After boiling and draining excess water from pasta, place pasta, cooked baby lima beans, and cherry tomatoes into a large mixing bowl.
2. In a large skillet, sauté carrots, mushrooms, and asparagus in vegetable oil until tender.
3. Add sautéed mixture to other ingredients and toss well to mix all ingredients together.
4. Serve warm with homemade corn bread or garlic bread.
5. Refrigerate leftovers and serve cold or reheated.
I use all of Granny’s favorite vegetables but substitute spaghetti squash for the angel hair pasta. (Cutting down on the carbs.) Sometimes, I also add flax seeds or grilled chicken and a light alfredo sauce. (Adds some protein and a little flair.)
Makes 4 servings
¼ cup flax seeds or 1 ½ baked chicken breast cut into bite size chunks
2 ½ cups baked spaghetti squash
2 cups fresh baby lima beans, cooked
2 cups carrots, slivers (These can be purchased at your local grocer pre-sliced and ready to go!)
10 Sweet Million cherry tomatoes, halved
1 cup white button mushrooms, chopped (can substitute 1 can yellow corn)
1 bunch asparagus, chopped into ½” pieces
1 ½ tsp. olive oil
1 cup light alfredo sauce (I typically use store bought light alfredo with a low fat and sugar count.)
Salt and Pepper to taste
1. Preheat oven to 350 degrees. Cut a small spaghetti squash length wise and lightly brush the insides with olive oil. Place face down on a cookie sheet.
2. Add chopped asparagus, mushrooms, and carrot slivers to baking sheet and lightly drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 degrees for 30 minutes.
5. After the spaghetti squash has cooled enough to touch, take a fork and scrape the insides of each squash half. This will pull the “meat” of the squash away from the shell and it will be stringy, similar to spaghetti noodles.
7. Add a light alfredo sauce and mix well. Serve warm and enjoy!