So I think I may have jinxed myself by talking about quiet, blissful moments in the previous post because this week has been tough! A lot of crying, screaming, and fit throwing occurred in the days following that moment of peace. And my kids threw a few fits too! Just kidding…I didn’t have any tantrums…well maybe a small one and a little crying. Crying is good for the soul. But whew tantrums are tough! Especially when they are in public. Thankfully I had some help from a friend. Someone please tell me it gets easier…anyone…please! It was also serendipitous that I had a mom’s night out yesterday to vent, chat, eat, drink, and get a little break! I feel very blessed to have great friends to share the experience of motherhood with. It’s nice to know others are going through the same struggles as you. And it’s fun to share our interests. We are baking, sewing, and crocheting together. Some of our husbands teased that we are becoming old hens! I think it’s pretty cool to be able to make a hat or clothing though! And of course I love to bake! So call me an old hen!
Well you don’t need to bake this recipe! It can be a very easy meal to make if you cook you spaghetti squash in the crockpot. Then it will be ready in under 20 minutes! It would also be great with chicken or turkey if you don’t have ham. And feel free to try other veggies. I hope you enjoy it.
- 1 spaghetti squash
- 1 and1/2 cups cooked ham chopped
- ½ package of mushrooms (4 oz.) chopped
- 1- 12 oz package of frozen crinkle carrots or 2 cups carrots chopped
- ½ onion chopped
- 1 Tbs olive oil
- 1 Tbs arrowroot
- ¾ cup canned coconut milk
- ¾ cup broth
- 2 Tbs nutritional yeast
- ½ Tbs parsley
- Salt and pepper to taste
- Cut the spaghetti squash in half and scoop out the seeds.
- Place face down in a glass pan with ¾ cup of water and bake at 350 for 45-60 minutes.
- You could also cook the spaghetti squash in a crockpot instead of the oven. To do that cut the squash in half, scoop out the seeds and place in a crockpot, cut side up with ¾ cup of water. Cook for 4-5 hour on high or 6-8 hours on low.
- In a large skillet add the olive oil and turn to medium heat.
- Add the onions and cook 5-7 minutes or until they start to caramelize.
- Add the mushrooms, ham, and carrots a cook for another 8-10 minutes.
- While that is cooking, you will cook the sauce in a separate skillet. Put the arrowroot and coconut milk and broth in the skillet over medium heat and stir well with a whisk.
- Add the parsley, nutritional yeast, and salt and pepper to the sauce and whisk continuously for 5-6 minutes or until the sauce becomes thick and starts to bubble.
- Shred the spaghetti squash with a fork into the veggie and ham skillet and mix well.
- Pour the sauce on top and mix.
- Spoon out the ham tetrazzini skillet and eat up.
If you have more leftover ham, use it for this delicious ham and no bean soup!