Pasta With Spaghetti Squash and Vodka Sauce
October 30, 2008
If you like this recipe, I am sure you will love these related recipes!
My friend Molly has a talent for great food in a flash: Rachel Ray would benefit from a lesson over this gal' s stove. Even though I' ve never had any of Ray-Ray' s reportedly YUMO stoup, I would be totally un-inclined to visit her home for thirty minutes of meal preparation. All that chatter would drive my appetite away, no question. But as I 
was watching Molly whip up some pasta with vodka sauce, grilled chicken and spaghetti squash on Monday night, I was quite taken by the neatness and calmness in her kitchen. I can' t even make a bowl of cereal without dirtying at least a dozen dishes. All Molly did was grill some chicken outside (actually, her husband Phil did that), mix 
some butter, cream, canned tomatoes and hot chili flakes together in a warm saucepan and boil some brown rice pasta. She also baked up a spaghetti squash for garnish and set aside a salad with candied pecans, crumbled goat cheese, 
sliced apple and spinach. She put out separate bowls for pasta, squash, sauce and chicken so that each person could get his or her own ratio of noodles-to- veggies-to- sauce-to- protein. The meal was so delicious, I had thirds. And when it was all over, I realized that Molly never once displayed an inkling of stress… nor did she have dirty fingernails like the Food Network' s queen of quick eating. Delish!
Hello Isabellypepper. I just love all the recipes and tips you put up for us to enjoy. I have been trying to eat more dishes without meat. I have never tried lentils believe it or not in all my years. Yesterday I tried a Lentil Chili Recipe and was pleasantly surprised. I had so much that I had plenty to freeze. I also agree with you that Rachael Ray’s endless chattering would drive me a little bonkers. I thought I would share this recipe with you, so I hope you don’t mind.
CHILI WITH LENTILS
1 lb. dry lentils 1-1/2 T. chili powder
1 t. salt 1 medium onion, chopped
5 c. boiling water 1/2 c. chopped celery
1 16-oz. can tomatoes 1 clove garlic, minced
or tomato sauce
1. Rinse dry lentils. Pick out any stems or stones.
2. Add salt and lentils to boiling water. Cover and simmer
for 30 minutes. Do not drain.
3. Add tomatoes or tomato sauce, chili powder, onion,
celery, and garlic. Cover and simmer 30 minutes more, or until
lentils are tender.
4. Serve over rice, spaghetti or corn chips.
Makes 7 servings.
(I put my own spin on it and added a chopped yellow bell pepper, parsley, cayenne pepper and cilantro.) I also added shredded cheese on top when finished.