Where's the Beach?

You're probably shocked to see a Tasty Tuesday post. I admit that it's been a while. I do have one other recipe that I need to re-make and share, hopefully sooner than later. It's getting close to time to hit up the grocery store. What's funny is that I've noticed I tend to get more creative when I have fewer ingredients. We're getting low mostly on the fresh veggies. I knew I had a few things that needed to be used, like an opened can of pumpkin puree. I decided to attempt creativity with a Pumpkin Alfredo sauce to go with spaghetti squash and some homemade ciabatta I had on hand. I didn't have any coconut milk, but knew that almond milk would work perfectly. Since I was out of vegetable stock, I decided to infuse additional flavor with white wine. Pumpkin Alfredo Ingredients: 1 large can pumpkin puree 1/8 cup minced red onion (emphasizing minced) 1 tbsp minced garlic 1 cup (approximate, may need to add more) unsweetened almond milk or lite c...