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Parents like it that their children are able to eat vegetables. I may be one of those fortunate ones whose children eat their greens, reds and oranges without some bit of coercion and of course, I take advantage of this fact.
We love pasta. I have done several ways to cook pasta:
- pasta with mussels,
- pasta with baby squids,
- pasta with chicken and other vegetables,
- pasta with tuyo or salted fish
- pasta with cream dory and almonds
- pasta with make ahead ground beef
- raw pasta (post coming up real soon)
Anyway, this recipe is spaghetti with squash and carrots. This is not something new because my SIL cooks this fairly often (without the carrots) during family dinners and when she does, the children and their cousins are happy.
Ingredients:
- 2 med carrots, cubed
- 250 grams of squash, cubed
- 1 cup cream cheese
- 300 grams spaghetti noodles
- seasonings to taste
Procedure:
1. Steam the carrots and squash. Season with a little salt.
2. While the vegetables are steaming, cook the spaghetti according to package instructions. I season this with McCormick Italian seasoning.
3. Drain the pasta once al dente but do not throw the water you used to boil the pasta with.
4. Leave a little of the water in the same pan, put the soft and steamed squash and carrots in the pan. Mash along with the water. Add spices of choice.
5. Add the cream cheese and some more water and mix. Cook in low heat.
6. Add the cooked spaghetti and mix to “spread” out the thick sauce with the spaghetti noodles. Season with a little bit of salt and more Italian seasoning.
7. Serve warm.
NOTE:
My SIL adds sliced mushrooms and fresh basil leaves in this pasta, two of which I didn’t have when I prepped this meal. Both add flavor in the dish.
