Happy Hump Day y’all! I am back #OnTheBlog today with a super yummy recipe using NESTLÉ Media Crema that I made the other day and fell IN LOVE WITH.
As you may or may not know, I am getting married in a mere 17 DAYS! The diet and exercise routines are in full swing and I am trying to really watch what I am eating in the days leading up to the wedding.
I love pasta and have been really sad not eating it as often as I’d like. I had heard of Spaghetti Squash, but I was super pessimistic about it. It turns out that I was SUPER wrong and that it is a really great alternative to pasta. I might even like it better than pasta.
With Thanksgiving coming up in a couple of weeks, I wanted to find a recipe that I could use that I wouldn’t regret eating afterward. My Spaghetti Squash Alfredo with Media Crema recipe will be something I take to all the Thanksgiving potlucks I have coming up.
Whether you are having a snack, celebrating a holiday or preparing an everyday meal, Media Crema is your trusted aid in the kitchen.
Media Crema is a shelf-stable table cream that can be used as a topping or ingredient in both savory and sweet dishes.
Spaghetti Squash Alfredo with Media Crema
- 1 medium spaghetti squash (2 to 3 pounds)
- Shredded rotisserie chicken
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 can (7.6 fluid ounces) NESTLÉ Media Crema
- 1/2 cup milk
- 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- 3/4 cup (3 ounces) grated Parmesan cheese
- Chopped parsley for garnish
- Block Parmesan cheese
- Mixing bowl
- Sharp chef’s knife
- Cutting board
- Soup spoon
- Medium-sized roasting pan or baking dish
- Medium saucepan
- Stirring spoon
- Preheat the oven to 400°F: Preheat the oven while you prep the squash.
- Prep rotisserie chicken: Get the already cooked rotisserie chicken and shred by hand. Place in a bowl.
- Slice the squash in half: Use a chef’s knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dishcloth to keep it steady as you cut.
- Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh, though — we want that! The inside should look clean and fairly smooth. Discard the seeds
- Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
- Pour in a little water (optional): Pour a little water into the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
- Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
- The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
- Make the Media Crema Alfredo Sauce: Heat oil in medium saucepan over medium-low heat. Add garlic; cook, stirring frequently, for 1 minute. Reduce heat to low; stir in media crema, milk and bouillon. Bring to a gentle boil. Add cheese; cook, stirring occasionally, for 2 minutes or until sauce is thickened.
- Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
- Serve the squash: Serve alfredo sauce over hot spaghetti squash; add chicken; garnish with parsley; top with grated Parmesan Cheese.
Let me know if you if you try out my recipe!
What do you think about Media Crema?
Would you be interested in using Media Crema in your home after reading my post?
What is your go-to healthier holiday recipe?
Kerbey Lane’s Summer 2017 Menu debuts TODAY!
Kerbey Lane has spent some time in the kitchen crafting new dishes you’re going to love (not to mention all of the returning favorites you’ve been waiting for)!!
We’re towards the start of a new season, where it goes from hot to hotter in Austin. I HATE the heat, but I love me some summer pool parties, summer laying out, and all the trips and vacations summer brings!
When I think of summer, my memories are filled with hotdogs and burgers on the grill, thick slices of juicy watermelon, and piles of corn on the cob. Kerbey Lane puts their own spin on summer and they just rolled out their newest seasonal menu.
Best of all, you don’t have to wait till it’s 105° since it’s available starting TODAY!! Continue reading
[This is a sponsored post for Mountain High Yoghurt and may contain affiliate links. At TNL, I believe in only advertising for companies and/or brands I genuinely believe in. Keep reading to learn more!]
Real food should be simple.
Ever since I got engaged, the motivation to live a healthier lifestyle has increased. I upped my gym game and started meal prepping again. Not only do I hope to look AMAZING for my wedding, but to also keep up with my healthy habits after.
It’s sad but true: if you’re on a weight-loss plan, pasta can’t be an everyday occurrence. However, it is possible to serve a better bowl of pasta offering the nutrition your body needs (and craves) without tasting “healthy” — and this recipe is proof!
Creamy pasta dishes are nothing new (hello, fettuccine Alfredo!), but for the most part, milk or heavy cream are the principal players. Not anymore — today yogurt gets its turn in the spotlight with this spaghetti recipe, which features a dreamy lemon garlic yogurt sauce that will convince you to reach for the yogurt on pasta night more often.
The silky-smooth sauce for this dish — made with sautéed garlic, Mountain High Yoghurt, lemon juice, salt, and black pepper — comes together in under thirty minutes. It’s simple, but don’t let that fool you into thinking it’s not flavorful! Continue reading
The fiance and I took a trip to Snap Kitchen on Sunday night to stock up on lunch for the week!
Snap Kitchen defies the misconception that healthy foods can’t also be delicious. With a chef-driven menu, Snap Kitchen offers a variety of prepared meals in three different portions sizes. Orange for small, green for medium, and black for large or one size options. The meals also indicate whether they are vegan, gluten free, carb conscious, sodium conscious, Paleo and other dietary preferences. There is never a bad choice to make and I love the variety and their adventurous, creative menu. If you couldn’t already tell, I love Snap Kitchen.
The whole operation doesn’t scream marketing gimmick. Simply because the impressive variety, breadth and quality of menu offerings speaks itself. The stores, as well as the food packaging, are minimal and subdued. It’s very “what you see is what you get.” And what you get are facts—ingredients and nutrition clearly spelled out on modest labeling—and delicious, wholesome meals that accommodate many different special needs and lifestyles. Quite frankly, there’s something for everybody and it’s all very tasty.
The fiance and I picked up 4 different meals to try out. I chose to highlight two of my favorites on the blog today. I hope these pictures and descriptions get your mouth watering for some healthy eats! =) Continue reading
Every now and then I get really homesick. When I first moved to Austin from Del Rio, TX I would go home several times a month. It was hard for me to let go and to move on. That and I missed the food terribly. I was so used to having Mexico right across the border that I really did take it for granted.
When I found out there was an event called “Taste of Mexico” happening in Austin, I could not contain my excitement!! FINALLY!!!
Taste of Mexico is a festival of Mexican and Mexican-inspired cuisine and beverages from over 30 of Austin’s most eclectic restaurants, food trucks, and flavorful purveyors featuring fine tequilas, mezcals, wines, beers, and other refreshing beverages. Taste of Mexico will also feature the Bazaar del Arte, including Mexican folk arts and crafts, unique gifts, one-of-a-kind jewelry pieces, selections from the Museum Store, and the Pop-up Print Shop hosted by our very own Screen It! students and the Education Department. The festival will be preceded by cooking classes co-sponsored by Kitchen Underground. Continue reading
If you are Mexican or if you hang out with Mexicans a lot, you know that we LOVE our Mexican snacks.
From elote en vaso to fruit loaded with lime, salt, and chile…these Mexican antojitos will leave you wanting more!
When I first moved to Austin it was hard for me to let go of my constant cravings for Mexican snakcs.
About a a year ago I came across this little gem in East Austin called Hay Elotes!! which literally translates to “there is corn”. I love corn with all the Mexican fixings (expect mayo…I just can’t bring myself to like the stuff).
The sign caught my eye and I knew I just HAD to walk in! I am so glad I did. Continue reading
BEST [MEXICAN] BREAKFAST IN AUSTIN HANDS DOWN!!!
I am extremely picky when it comes to Mexican food. When I first heard of Joe’s from a friend, I am not gonna lie, I was thinking, “You are full of s***!” The thing is that ever since I came to Austin I hadn’t found a place that truly, really, sincerely reminded me of the food from back home. There are AMAZING places in and around town, but most of them have one or two things on the menu that I actually love. Continue reading