Spaghetti Squash with Pasta in Creamy Mushroom Sauce

Love spaghetti squash. It is very versatile and can seriously stretch your pasta portion without stretching your waist. This recipe is one of my favorites with a much lighter style sauce than we use in cooler weather. There are different types of pasta available in most large supermarkets. The choices are getting better all the time. We use whole wheat, ancient grains, brown rice pasta, spinach, artichoke, so on. Also available in Asian markets are the typical rice noodles, Lo Mein and also spinach. But recently  I found   mushroom cellophane noodle which is light and delicious. Here in the Bronx, we found it at Chang-Li over in Parkchester at the “border”  of castle Hill.  Chang-Li is NOT for everyone as it is very “Old World” . We love visiting for Asian produce and seeing the unusual products! Also in New York, another great Asian market ,more modern and  like a ShopRite in size, is HM. The store is on Central Avenue around Hartsdale, which has a large and diverse Asian community.  This recipe is made with the mushroom and brown rice pasta.

1 large spaghetti squash

12 ounces of noodles, thin style

1 small bunch of scallions

1 box of mushrooms, your choice, about 10 ounces

4 cloves of garlic

½ cup lowfat yogurt or sour cream; we prefer yogurt

¼ cup olive oil or unsalted butter; we use oil

Grated cheese,Asiago, Fulvi, etc.; your favorite

4-5 tablespoons of finely chopped walnuts

Black pepper

4 strips of crisp bacon is OPTIONAL

Boil the spaghetti squash in a covered sauce pan. When cool enough to handle, cut in half and gently fluff strands out into a bowl. Add a spoon of oil and toss, set aside.

Chop the scallions, mushrooms and garlic in a large skillet.. Saute in the butter /oil, or a mix of both, if you like. Set aside. Chop the nuts and mix with coarse black pepper, set aside.

Boil the pasta. Drain , reserving ¼ cup of the cooking water.Gently mix the pasta and squash into the skillet with the veggie mixture. Turn on low heat.  Mix as you heat the mixture together. Add the rest of the butter or oil, the yogurt, grated cheese, and chopped parsley leaves. Pour into a large pasta platter and top with pepper-nut mixture and optional bacon. Pass more cheese and pepper at the table.