Mashed Cauliflower and Chicken & Spaghetti Squash Medley

I found the recipe for the mashed cauliflower on the blog, A Taste of Home Cooking and it looked really good. So after work yesterday, I stopped by the grocery store to pick up some cauliflower, when I saw some Spaghetti Squash. My mom used to make it a lot when I was kid and I hadn't had in a very long time. Before I knew it, I had picked up one and put it in my basket. I didn't even know what I was going to make with it! Thus, the beginning of a very interesting meal. I knew you could substitute spaghetti squash for a healthier version of pasta.

I threw together what became our meal and it came out really good. I have gotten to the point with David, when it comes to making anything new and interesting, to not ask him if he wants it but to just make it. He ended up liking both recipes a lot, especially the mashed cauliflower. He couldn't figure out what it was, but knew that it tasted really good and was very similar to mashed potatoes. The plus side is that both are very healthy and easy to make. I calculated the weight watchers points, for the mashed cauliflower and it is about 1 point a cup compared to 5 points for mashed potatoes. You gotta love that!





Mashed Cauliflower
Source: A Taste of Home Cooking
Servings: 4
Weight Watchers Points: 1 point per cup

Ingredients:
1/2 head of cauliflower
5 garlic cloves sliced
1 tbsp of cream cheese
splash of milk
1 tbsp of butter
salt & pepper to taste

Directions:
Cut the cauliflower into small pieces and boil with garlic for about 15 min. Once the cauliflower is tender combine with cream cheese, milk and butter in the food processor. Puree until smooth and creamy. Season with salt and pepper to taste.

Chicken & Spaghetti Squash Medley
Source: Me
Servings: 4

Ingredients:
1/2 spaghetti squash
2 chicken breasts cut into bite size pieces
1/2 bunch of asparagus or about 8 spears
2 tbsp of olive oil
1 tbsp of Italian seasoning
1/4 tsp of salt
1/4 tsp of pepper
1/4 of Parmesan

Cut squash in half and remove seeds and pulp. Boil in saucepan for 15 to 20 minutes until tender. Meanwhile, in frying pan combine chicken, asparagus, olive oil, seasoning, salt and pepper and cook till chicken is cooked through. Once squash is done remove from water and separate strands by running a fork through pieces of squash. Add squash and Parmesan to chicken and asparagus mixture and toss. Add more salt and pepper if needed.



I also made a very yummy salad. I used fresh baby spinach, tomatoes, cucumber, tofu, red onion and feta cheese. The hubby even commented on how he didn't even taste the tofu which is great!