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Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Fettuccine Alfredo with Salmon

Ingredients

Directions

~ Marla Meridith

Recipe: Creamy Orzo Pasta with Bacon & Fava Beans

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith

Recipe: Fettuccine Alfredo with Salmon

Ingredients

Directions

~ Marla Meridith

Recipe: Creamy Orzo Pasta with Bacon & Fava Beans

Picture orzo pasta tossed with bacon pieces, shallots fried in bacon grease, al dente fava beans all mixed together in a silky sour cream sauce. You now got yerself a super lunch or dinner.

3-4 Servings

8 ounces dry orzo pasta
olive oil
1 cup shelled fava beans (about 1 pound in shells)
12 ounces uncured bacon (or your favorite bacon)
1 shallot, finely chopped
8 ounces California sour cream
garlic salt
cracked black pepper
chopped parsley
–garnish
chopped shallots
bacon crumbles
chopped italian parsley

Cook orzo pasta according to package directions. Drain, toss with some olive oil and set aside. Cook bacon in a cast iron skillet and let it drain on paper towels. Crumble with your fingers so you have small bacon pieces. Keep some bacon grease in the pan (about 1 tablespoon)
Carefully peel fava beans. Prepare a bowl with ice water. Fill a saucepan with water and bring to a boil. Slit the edge of the fava bean pods with a sharp knife and pull out beans. Boil them for about 4 minutes or until tender. Drain & chill beans in the ice water to stop the cooking. Drain the beans again.
Sauté chopped shallots in the skillet with bacon grease for a few minutes until translucent. Add the fava beans. Sauté a few minutes more
Turn down the heat and add the sour cream. Mix the ingredients together. Add the sauce to the pasta and combine well. Garnish with chopped shallots, bacon pieces and chopped Italian parsley.

~ Marla Meridith

Recipe: Creamy Orzo Pasta with Bacon & Fava Beans

Picture orzo pasta tossed with bacon pieces, shallots fried in bacon grease, al dente fava beans all mixed together in a silky sour cream sauce. You now got yerself a super lunch or dinner.

3-4 Servings

8 ounces dry orzo pasta
olive oil
1 cup shelled fava beans (about 1 pound in shells)
12 ounces uncured bacon (or your favorite bacon)
1 shallot, finely chopped
8 ounces California sour cream
garlic salt
cracked black pepper
chopped parsley
–garnish
chopped shallots
bacon crumbles
chopped italian parsley

Cook orzo pasta according to package directions. Drain, toss with some olive oil and set aside. Cook bacon in a cast iron skillet and let it drain on paper towels. Crumble with your fingers so you have small bacon pieces. Keep some bacon grease in the pan (about 1 tablespoon)
Carefully peel fava beans. Prepare a bowl with ice water. Fill a saucepan with water and bring to a boil. Slit the edge of the fava bean pods with a sharp knife and pull out beans. Boil them for about 4 minutes or until tender. Drain & chill beans in the ice water to stop the cooking. Drain the beans again.
Sauté chopped shallots in the skillet with bacon grease for a few minutes until translucent. Add the fava beans. Sauté a few minutes more
Turn down the heat and add the sour cream. Mix the ingredients together. Add the sauce to the pasta and combine well. Garnish with chopped shallots, bacon pieces and chopped Italian parsley.

~ Marla Meridith