Stuffed Chik'n Breasts, Aspargaus and Spaghetti Squash

Tonight we had an array of items for supper. Many of the items came from Crampton's Market. Seriously if you live in Winnipeg and have never been drive down there tomorrow. They are friendly and amazing. I roasted some potatoes in various spices, roasted the local asparagus with some salt and pepper and cooked up a spaghetti squash. This squash is special because I purchased it at Crampton's Market last September! It lasted this long on my counter. I made a alfredo-type sauce to go on top of it because I did not want to serve it with a tomato sauce. The main attraction was the stuffed Chik'n breast and some really amazing Potato-Rosemary bread from....Crampton's Market! We were stuffed after this meal which is good because there was no dessert :)

Mock Alfredo Sauce
1/2 box Silken Tofu
1 cup almond milk
1 tsp salt and pepper
1/4 of a small onion, minced
handful of grated Blue Sheese
pinch of nutmeg
1 tbsp earth balance (vegan butter)
2 tbsp flour

Melt earth balance and flour and let it brown for a few minutes. Meanwhile put everything else in the blender and blend. Pour into pot, whisk until no lumps and heat until it boils. Makes quite a bit of thick sauce. Thin it out with water if too thick.