Spaghetti Squash w/Basil & Feta

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil
• Balsamic Vinegar to taste(optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, and basil. Serve warm with a little balsamic vinegar. Yummy! 

Creamy Pesto Pasta with Roasted Tomatoes and Mushrooms

This recipe is from Our Best Bites and it is AMAZING!
http://www.ourbestbites.com/2009/05/creamy-pesto-pasta/

1/2 recipe Guiltless Alfredo Sauce (RECIPE BELOW IN STEP #1)
1/2 lb Farfalle/Bowtie Pasta (that's 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that's about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3T pine nuts
Parmesan cheese
extra virgin olive oil
kosher salt
black pepper

Preheat oven to 425.
1. Prepare your Guiltless Alfredo sauce (combine 1 cup low-fat milk, 1.5oz low fat cream cheese, 1 T flour, and 1/2 t salt in a blender and blend. Melt 1/2 T butter in sauce pan and add 1 minced garlic clove. Saute until tender and add milk mixture. Bring to a simmer, cook until thickened stirring constantly, about 3-5 minutes) Add 1/2 C grated parmesan cheese and stir. Cover immediately and remove from heat.) When it's finished, just make sure it's covered and set it aside.
2. Place a large stock pot of water on the stove and bring to a boil.

3. Remove stems from mushrooms and slice. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil (3-4 T should do it) toss with your fingers making sure everything is coated and then lightly sprinkle with kosher salt and pepper. Cook in the pre-heated oven for 12-15 minutes. You can tell the tomatoes are ready when the skins start to split. Don't overcook them or they'll be mush!
4. When water comes to a boil add a little salt and the pasta.

5. Toast pinenuts: Place nuts in a dry skillet on med heat. Stir constantly. They will start to turn glossy which means the oils are releasing. Then they'll start to brown. (have you checked your pasta? go check your pasta) Let them get golden brown and then remove them from the pan to cool. It should take about 7-10 minutes total.

6. Your pasta should be done, drain it if you haven't already.

7. Add pesto to alfredo sauce and stir to combine well.

8. Tomatoes and mushrooms should be done about now, take them out of the oven.

Put it all together! Place pasta in a large bowl and combine with as much sauce as you need. Place tomatoes and mushrooms on top and sprinkle on lots of fresh parmesan cheese. Sprinkle pine nuts on top and serve.

Serves 4-6. 4 generous main dish servings and 6 we're-having-other-stuff-with-it servings.