Spaghetti with roasted butternut squash and Brussels sprouts is a delicious fall and winter dish. Especially when paired with a Greek yogurt cream sauce.

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The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash.

With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially with both roasted butternut squash and Brussels sprouts. I could almost just eat that.

Thankfully I didn’t stop there and also paired the pasta and roasted veggies with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and flavorful glory. It’s such a little thing but totally worth the extra step.

Also, yes I am totally aware that the recipe title says spaghetti but clearly the box of pasta in the above photos says linguine. The first time I made it (pictured below) I made it with spaghetti and then obviously the second time with linguine. Use what you’ve got in your pantry, that’s the name of the game sometimes.

Post updated 1/4/22, photo above is the original.

One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

Three years ago: Guiltless Cajun Chicken Alfredo

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH, BRUSSELS SPROUTS, & GREEK YOGURT SAUCE

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Yield: 6 servings Prep Time: 25 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2 lb.) butternut squash, peeled, seeded and cut into 1/2-inch cubes
• 1 lb. Brussels sprouts, trimmed and halved
• Olive oil
• Salt and pepper
• 1 lb. spaghetti (or linguine)
• 1 cup (8 oz.) plain Greek yogurt
• 2 oz. goat cheese, crumbled
• 1/2 cup shredded Mozzarella
• 12 fresh sage leaves (optional)
• 1/3 cup grated Parmesan

Directions

1. Place an oven rack in the upper third of the oven. Preheat to 400 degrees. Line a baking sheet with foil and lightly coat with nonstick spray. Set aside.
2. Place the squash and Brussels in a large bowl. Drizzle with olive oil, salt and pepper, and toss to coat. Arrange in a single layer on the prepared baking sheet. Roast for 30-40 minutes, stirring halfway through, or until tender and golden. Remove from the oven and set aside.
3. Meanwhile, cook the pasta according to package directions. Drain, reserving 1 cup of the pasta water.
4. While the pasta cooks, in a small skillet add 1/4-inch olive oil over medium-high heat. When the oil is hot, add sage leaves, 2 or 3 at a time. Cook for about 30 seconds then transfer to a paper-towel lined plate. Repeat with remaining leaves.
5. In a large bowl, add the Greek yogurt, goat cheese, and mozzarella. Stir to combine. Add the pasta and toss until cheese melts. Add the pasta water a little at a time until you’ve reached the desired consistency.
6. Toss in the squash and Brussels. Season with salt and pepper. Serve immediately topped with Parmesan and fried sage.

Source: Sauce from Climbing Grier Mountain, fried sage from Love and Olive Oil.

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With one week until I need to send the final draft of my dissertation to my committee I have been in super-productive mode. Hence my lack of a post yesterday. I did next to nothing other than write all last week until Friday afternoon when my brain died. After sending my Introduction to my advisor I just couldn’t process nerdy thoughts, so I took the night off and hung out with friends Friday night. The rest of the weekend wasn’t as writing-productive as I would have liked, but I feel less tense and my apartment is cleaner. Accomplishments come in many forms.

For all my fellow stressed out people who are desperately trying to get things done while still getting some sustenance, here is a quick and healthy meal for you tonight. It’s kind of like those healthier pasta recipes that mix in fettucine-sized slices of zucchini. This time whole wheat spaghetti is mixed with broccoli slaw and tofu which has sauteed into a spicy-honey sauce and topped with peanuts, cilantro and green onion. It’s spaghetti gone Thai!

Two years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon

SPICY THAI NOODLES WITH TOFU

Serves 2

Ingredients:

4 oz. whole grain spaghetti

2 tsp sesame oil

2 tsp honey

2 tsp hot chile sauce (such as Sriracha)

4 oz. extra firm tofu, drained and cubed

10 oz. bag (3.5 cups) broccoli slaw

2 Tbsp chopped peanuts

2 Tbsp chopped cilantro

1 scallion, thinly sliced

Directions:

1. In a medium sauce pan, cook spaghetti according to package directions.
2. Meanwhile in a medium skillet, heat sesame oil, honey, and hot chile sauce over medium heat. Add tofu and broccoli slaw and saute for 5 minutes.
3. Toss noodles with slaw mixture, divide onto two plates, and top with chopped peanuts, cilantro, and scallion. Serve immediately.

Source: Adapted slightly from Fitness, May 2012.

Add some red pepper flakes if you want a little kick!

Two years ago: Baked Zucchini Fries with Balsamic Aioli

SPAGHETTI AVOCADO

Serves 1

Ingredients:

1-1/4 cup cooked whole wheat spaghetti, 1/2 cup cooking water reserved

1/2 avocado

1 Tbsp chopped fresh basil

1 tsp extra-virgin olive oil

Garlic powder, to taste

Salt and pepper, to taste

1/2 cup cauliflower florets, steamed

1 Tbsp toasted pine nuts

Directions:

1. While the pasta is cooking, mash the avocado in a small bowl. Stir in basil, olive oil and seasonings to taste.
2. When the pasta is done, thin avocado sauce to desired consistency using a tablespoon at a time of the reserved cooking water (I used about 1/4 cup).
3. Serve sauce over pasta, with steamed cauliflower and toasted pine nuts.

Source: Adapted from Fitness, January 2013.

What is Scooter’s spaghetti? It is similar to lasagna but is instead made with spaghetti and cream cheese and then topped with crispy fried onions.

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The end of October is upon us folks. As much as I am disturbed by that fact, The Secret Recipe Club is here to save the day. This month I was assigned to Colie’s Kitchen.

At first I really wanted to be a kid in the kitchen and make her Mall Style Pretzel Dogs, but I then found myself torn between the Gnocchi with Spicy Tomato and Wine Sauce and Scooter’s Spaghetti. I hope your powers of observation figured out which one won the battle.

I mean come on, it has cream cheese in it which is like peanut butter in a dessert to me = weakness.

While making this I had the pasta boiling, the beef browning, and the vegetables cooking in the microwave all at the same time. They all had about 5 minutes of time to get going, so I prepared as much as I could in advance and then threw it all together at once to cut down on time in the kitchen.

I think everyone can appreciate a little less time spent cooking and more time enjoying your efforts afterwards.

Not to my surprise, the cream cheese mixture was my favorite part. It added such a creamy deliciousness that I could not stop eating it. Which also made me think about making lasagna with cream cheese instead of ricotta.

The original recipe said it serves 10 but there’s no way that was happening for me. To be fair, if you served it with a side salad or veggies I think it could feed at least 12. Or maybe I just have the appetite of a 16 year old boy.

SCOOTER'S SPAGHETTI

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Yield: 8-12 Servings Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. uncooked spaghetti
• 1 pound ground beef
• 1 large jar (26.5 oz.) favorite spaghetti sauce
• 1 Tbsp unsalted butter
• 1/2 cup chopped green peppers
• 1/3 cup chopped onions
• 8 oz. reduced fat cream cheese, room temperature
• 2 Tbsp milk
• Fresh grated Parmesan cheese, to taste
• 1 small can (3 oz.) French fried onions

Directions

1. Preheat oven to 350 degrees. Lightly grease an 9 x 13-inch baking dish and set aside.
2. Cook spaghetti in a large pot of boiling water until al dente, about 6 minutes. Drain and set aside.
3. While the pasta cooks, place a large skillet over medium-high heat. Add ground beef, breaking it up as it cooks, until no longer pink. Drain excess grease.  Reduce heat to low, add spaghetti sauce and cover while you prepare the rest.
4. While the beef cooks, combine onions, peppers, and butter in medium microwave-safe bowl. Cover and microwave 3-4 minutes on high until soft. Add cream cheese and milk to vegetables and stir until combined.
5. Evenly spread half of the sauce mixture into the bottom of the prepared pan. Top with spaghetti, cream cheese mixture, remainder of the spaghetti sauce, and Parmesan cheese.
6. Bake for 25 minutes. Top with French Fried onion and continue baking 5 more minutes.

Source: Adapted slightly from Colie’s Kitchen.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 1/22/2023, photos above and below are the originals.

Get dinner on the table in under 30 minutes and only dirty one dish in the process with this one-pot spaghetti with feta and sun-dried tomatoes.

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A dinner that’s easy, quick, only uses one pot, have all the ingredients on hand, and it’s delicious? Sounds like a good deal to me. In fact that is exactly why I made this for dinner.

I did substituted angel hair from the original recipe for regular whole-wheat spaghetti because I dislike the texture of angel hair pasta. I find it easy to over-cook and thus results in a unappealing slimy texture. Thicker noodles are preferred, in all shapes and sizes!

Anyone else on team thicc pasta?

After you cook the spaghetti al dente, You simply stir in a quality olive oil (times like these matter), feta, sun-dried tomatoes, Parmesan cheese, garlic, and fresh basil (dry would also work). From there just season to taste with salt and pepper.

While this can stand alone as a vegetarian dish, if you prefer meat in your meal I would suggest serving it with grilled chicken or Italian sausage (will likely serve 6 with added protein). I was feeling the bars so I served mine with a side of bread.

Some other all-in-one pot recipes include: One Skillet Corned Beef Pot Pie with Potato Chip Crust, One-Pot Sausage & Swiss Chard Pasta, and One-Pot Tortellini with Sausage, Kale & Peas.

ONE POT SPAGHETTI WITH FETA AND SUN-DRIED TOMATOES

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (16 oz.) package whole wheat spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 3 oz. sun-dried tomatoes, chopped
• 1 (8 oz.) package tomato basil feta cheese, crumbled
• 1 cup grated Parmesan cheese, plus more for garnish
• Handful fresh basil, chopped*
• Salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain. Return pasta to the pot.
2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in basil and season with salt and pepper. Top with Parmesan cheese.

Notes

*If you don't have fresh basil, use dried to taste.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 10/16/22, photo above is the original.

Do you have a lot of leftover Thanksgiving turkey? Then you have to make this leftover turkey tetrazzini! You won’t even know you’re eating leftovers, again.

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Leftover thanksgiving sandwiches are my favorite – slathering on the cranberry sauce as the condiment and loading up on turkey, stuffing and whatever else I feel so inclined to add – maybe even a Thanksgiving grilled cheese. But today I am trying out something different with my leftovers: Turkey Tetrazzini!

I am not entirely sure I’ve ever had tetrazzini before so I am not sure how it compares to others, but I found it to be quite delicious and a welcome change up for my Thanksgiving leftovers.

I halved the original recipe which I found on Allrecipes and followed some of the reviewers suggestions. Even with only half the recipe you will use up 2 cups of leftover turkey! And it still serves 4-6 people, unless you are not serving this with anything else. Personally I think this would go great with any other leftovers you may have on the side.

What are your Thanksgiving leftovers ideas??

LEFTOVER TURKEY TETRAZZINI

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Yield: 4-6 Servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 oz. uncooked whole wheat spaghetti
• 1 Tbsp olive oil
• 1/4 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup butter + 2 Tbsp
• 1/4 cup all-purpose flour
• 1-1/2 cups reduced sodium chicken broth
• 2 Tbsp white wine (or reserved pasta water)
• 1 cup milk
• 3/4 cup Italian blend shredded cheese
• Salt and pepper
• 6 oz. frozen green peas
• 2 cups chopped cooked turkey
• 1/2 cup bread crumbs

Directions

1. Preheat oven to 350 degrees. Lightly grease a medium baking dish (around 2 quarts, 11x7-inches) and set aside.
2. Bring a large pot of water to a boil. Add spaghetti and cook until al dente, about 5-7 minutes. Drain and set aside.
3. In a medium skillet over medium, heat the olive oil. Add onions and garlic, saute for 5 minutes or until onions are translucent. Add butter and when melted whisk in the flour to form a paste.
4. Slowly pour in the chicken broth while whisking. Add the white wine and milk. Continue to cook, stirring frequently,  until it comes to a boil.
5. Remove from heat and stir in the cheese. Season with salt and pepper.
6. Mix in the turkey, green peas, and spaghetti. Pour into the prepared baking dish.
7. Top with remaining 2 tablespoons of melted butter and bread crumbs.
8. Bake for 30 minutes, or until lightly browned.

Source: Adapted from Allrecipes. 

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 11/19/2022, photo above is the original.