In case my undying love for spaghetti squash isn’t clear enough, I found another potentially life-changing recipe starring the world’s coolest veggie. I’ll admit I haven’t tried this one myself yet, but it seems so delicious I couldn’t stand withholding it from you guys any longer.

I have yet to meet a living being who doesn’t enjoy alfredo sauce and I think I know why: anything consisting of butter and heavy whipping cream, by law, is delectable. As with most things that taste great, a serving of alfredo sauce can deliver roughly the equivalent of one month of your calorie allotment. Have no fear, spaghetti squash is here! Check out this easy, satisfying recipe when you’re craving something creamy but don’t feel like hopping off the healthy heating track.

recipe/photo credit: thecomfortofcooking.com

What you’ll need: [serves 2]

1 medium spaghetti squash

3 cloves garlic, chopped (or 2 tbsp. of the pre-minced stuff)

1 tbsp. butter

2 tbsp.  flour

2 1/2 C. milk

1 tbsp. cream cheese

1 C. grated parmesan cheese, some reserved for topping

1/4 tsp. salt

1/8 tsp. ground pepper

dash of crushed red pepper flakes

Preheat oven to 350°. Cut squash lengthwise, scoop out seeds, and microwave in a casserole dish with about 1 inch of water for 5-7 minutes. Pull apart the “guts” until they look spaghetti-like, but leave in the skin (the squash will serve as a “boat” for your meal). For the sauce: melt the butter in a saucepan and sautee the garlic for 1-2 minutes. Add in the flour and cook another minute until all the lumps are gone. Add cream cheese, parmesan cheese (reserving some for topping), salt, pepper, and crushed red pepper until melted and smooth. Spoon equal amounts of the sauce onto each squash half and top with remaining parmesan. Carefully mix the sauce and squash in the skin and bake 3-5 minutes until bubbly. Enjoy!

keep calm and eat chili

It’s almost that time of the semester—we are charging towards midterms with a full head of steam. Our professors have clearly already had their quarterly conference, during which they strategically schedule exams and paper due dates on corresponding days to ensure maximum panic. The main reason I can tell crunch time is rapidly approaching is the tragic loss of my healthy eating habits to stress. Carrots and celery are suddenly being replaced by chocolate and, well, chocolate. Academic endeavors are slowly consuming my brain power and leaving none for responsible food choices.

Would you like fries with that?

Continuing with the theme of comfort foods us college kids can’t live without, let’s talk french fries. I’ve often wished they were somehow not cooked in artery-clogging oil and magically counted as a hearty serving of vegetables—enter: the sweet potato.

I’ll have my burger and eat it too

Long considered to be a favorite comfort food among the college demographic, an ooey-gooey cheeseburger can wipe away the stresses of a bad exam in a single bite. As comforting as it may be, that bite brings a ton of calories and fat that might have you regretting your nosh later.