The amount of garlic was actually okay this time... but I definitely either don't know how to use the stick blender or have a dud. I've been swirling it around and will try up and down next time, but I've been making the soup in my dutch oven. It's big, and there's not much "up" if you know what I mean. Maybe I'll make it in a pot where it's deeper.

Oh, duh (hits self in head), look further up the thread. Some days I'm really tired when I'm reading this. Thanks. It sounds really good. I'll make it this week for sure.

Heather - Start in the middle. Press the button to start the blender, then move up and down in the center of the pot, never bringing the bottom of the blender above the top of the liquid. Up and down, up and down. Then move around the outside of the pot, again, up and down. Go back to the middle for a little longer.

See if that works.

That's my problem. The pot is too wide for me to move it up at all. I'll make it in a different pot and try again!!

I forgot about this old favorite until I stumbled on it tonight. It's great if you like a lot of food (like I do! )

Spaghetti Squash Alfredo

Preheat oven to 375 degrees.

1 med spaghetti squash
1 sliced red pepper
1 sliced yellow pepper
1 sliced orange pepper
1 sliced red onion
4 green onions
8 oz container of sliced mushrooms (I omit)
2 handfuls of snow peas in the pod
Water chestnuts (optional)
1 container Alouette Light garlic and herb cheese (or any other similar brand)
1 12 oz. container fat-free sour cream
Garlic, salt, pepper (and/or crushed red pepper seeds to make spicy)
Olive oil spray
1 oblong metal cake pan sprayed with the olive oil spray

This dish is put together very much like a stir fry with the vegetables served al dente (crisp).

Cut spaghetti squash in half. The inside will look like a pumpkin, so you scrape all the loose squash and seeds out of the middles. Then it will look like a cantaloupe. Spray each half with the olive oil spray, and season with the garlic, salt, and pepper. Turn each half so the cut side is down inside the pan, so that when it heats up it steams into itself.

Bake for about 45-55 minutes or until it is fork tender, where you can puncture the outside of the hull and soft in the middle.

While the squash is in the oven, put all the peppers, onions, mushrooms, chestnuts and pea pods into a large pan and sauté on med/high heat. Before the onions turn transparent, stir in the cheese and sour cream together into the mixture. Let simmer on warm, stirring intermittently. Depending on how crisp you like your vegetables, this will take about 20 minutes to cook.

When the squash is done, use a glove to turn over. Be careful: These will be hot on the inside and steam up, so let them cool a little bit before you try to handle them. When they are cooled, use a fork and pull from the outer part of the shell to the inside and the squash will string out like spaghetti.

Place on a plate. Optional: top the squash with mozzarella or some kind of shredded cheese. Then top with the cheese/veggie mixture that was being sautéed.

You can also use a tomato sauce over the squash like regular spaghetti, or just salt, pepper, and parmesan cheese, or just use your imagination, and serve with a salad.

Makes approximately 6 servings.

OMG, Meg. I must go to the store and gets some spaghetti squash and the cheese......