Earlier in spring my boyfriend and I took on a project to have a three plot vegetable and fruit garden. We planted a variety of goodies. Now my backyard is no way shape or form enough space for the garden we wanted to do. So his mom, who by the way lives on a farm, kindly allowed us to set it up on her land. As I stated above, our garden consisted of three plots – one was a large patch of ground and the other two were huge containers.
We planted:
- carrots
- cherry tomatoes
- cucumbers
- dill
- watermelon
- zucchini
- spaghetti squash
- cantaloupe (musk melon)
Out of the vegetables and melons we planted, we yielded carrots, a massive amount of cherry tomatoes and dill, cucumbers, zucchini, one spaghetti squash and one cantaloupe. The watermelon began to grow, but sadly did not make it.
In order to prepare the soil at the beginning of the season we had to till the patch of ground. I had never used a tiller in my life, as my vegetable garden at home is a small victory garden plot. I must state this caveat, my boyfriend did most of the tilling, although I got to do a couple rows.
![IMG_6776[1]](https://vintagebaker.blog/wp-content/uploads/2017/10/img_67761.jpg?w=232&h=309)
Throughout the growing season we have gotten to enjoy the fruits of our labor. Now during harvesting time we were able to make something out of the spaghetti squash. It was a first for both of us. I had always wanted to try to make a meal using a spaghetti squash, and now I had my perfect opportunity!
With the help of my wonderful boyfriend, I made chicken alfredo spaghetti squash!
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Chicken Alfredo Spaghetti Squash
Ingredients
1 Medium Spaghetti Squash, cooked and shredded (2 1/2 Cups shredded)
2 Cloves Garlic, minced
1/2 – 1 Cup Chicken, cooked and shredded
2 Tablespoons Butter
2 Teaspoons Ground Sage
2 Tablespoons Flour
1 Cup Chicken Broth
1/2 Cup Half and Half
4 Oz. Cream Cheese, cubed
1 Cup Parmesan Cheese, shredded
Salt and Pepper, to taste
1/4 Cup Parsley, chopped
Directions
To cook the spaghetti squash, for those who haven’t before: Preheat oven to 350 degrees Fahrenheit. Cut the squash in half lengthwise. Place the squash in a baking dish, cut side down. Fill the pan with water to just cover the bottom. Bake in the oven until fork tender, about 30 to 45 minutes depending on size of the squash. Once fork tender, remove from the oven, allow to cool. Shred the flesh using a fork. Set aside and save the shells of the squash.
To make the chicken alfredo: Melt the butter in a large skillet over medium heat. Add the garlic and sage, cook for about a minute. Whisk in the flour to make a roux, stir constantly for a minute. Whisk in the chicken broth and half and half. Add in the cream cheese and 1/2 cup of parmesan cheese, whisk until smooth. While whisking, allow the alfredo sauce to slightly thicken. Add in the spaghetti squash and chicken, cook until heated through. Fill the saved shells of the squash with the chicken alfredo spaghetti squash. Sprinkle the remainder of the parmesan cheese on top.Turn on your broiler. Place the squash on a baking sheet and place under the broiler for about 2 – 3 minutes, until nicely browned on top. Sprinkle with the parsley and serve!
Vintage Baker 
Looks delish!
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