Original vs. Substitute Sam
Warm and cheesy, Baked Seafood Alfredo brings all the flavor of Olive Garden, but skips the guilt, gut ache, and calories. What makes Baked Seafood Alfredo so amazing is that it’s packed full of healthy ingredients; Skinny Spaghetti Squash, chopped spinach, and an alfredo sauce made with Greek yogurt and cottage cheese!
- Replaces 50g of fat per serving, most of which is saturated
- Provides healthy pro-biotics for your digestive tract
- Improves the protein to calorie ratio from 1:20 to 1:10
I can’t get enough of the farmer’s market in the Twin Cities. They challenge my creativity to use local and fresh ingredients and they are cheap. My prize from this trip was a GIGANTIC spaghetti squash for $2, which costs $1.99 a POUND at the store, and it couldn’t have come at a better time as I was starting to fall out of habit with my posts.
I’ve found my approach to cooking as an artistic endevour does not lend well to strict documentation and adherence to recipes. So, I’ve decided to try a more proactive approach, creating the recipe and measuring the ingredients BEFORE I make it.
Frankly, I don’t think I would’ve done this recipe without my new post process because its a combination of rather lengthy recipes (Vittles and Bits – Spaghetti Squash Casserole and Host The Toast – Spinach Artichoke Alfredo) that I tried to simplify and healthify!
Here’s to the hope I’m not violating copyright laws (sorry LiveBetterAmerica.com) and a happy/healthy holiday season!
1) Preheat oven to 450 F and spread Skinny Spaghetti Squash noodles into a 13×9 pan with a spatula (leftover noodles work well too)
- 4 C Skinny Spaghetti Squash (1400g)
2) In a bowl mix Greek yogurt, cottage cheese, garlic, chives, spaghetti seasoning, and salt and layer on top of the spaghetti squash with a spatula
- 1 C Oikos non-fat Plain Greek Yogurt
- 3/4 C cottage cheese
- 1 TBSP minced garlic
- 1 TBSP dried chives
- 1 TBSP spaghetti seasoning
- pinch of salt
3) In a separate bowl, combine chopped artichoke hearts, chopped spinach, and chopped crab meat and spread evenly over the casserole
- 1 14 oz can chopped artichoke hearts
- 1 1/2 C chopped spinach
- 1 1/2 C chopped imitation crab meat (or shrimp)
4) Sprinkle shredded cheese over the entire casserole
5) Move rack to middle/bottom position in the oven and bake at 450 F until cheese begins to bubble and casserole is warm throughout (15-20 mins)
6) Remove from oven and let cool 5 mins then cut and enjoy!
I love cooking food that’s healthy and delicious, but I’ve got a lot to learn and it’s way more fun to hear ideas for recipes and improvements from YOU!