I hate squash. I do. I have hated squash since my preschool teacher Miss Kathy made me eat it with brown sugar and marshmallows when I was three. So naturally, I have been HIGHLY skeptical of the spaghetti squash trend. But... my friends continue to tell me how good it is; that it doesn't taste like squash... So I acquiesced. I am trying to eat healthier so I decided to try it. And guess what? It is nothing like butternut or other seasonal squash. It is GOOD! And so versatile and healthy and it allows me to still eat all the delicious pasta dishes I love, but without the pasta. So first microwave the squash for 4-5 minutes to soften it. Then carefully cut it in half. I am a complete klutz so I enlisted my husband's help. Just like a cantaloupe, scoop out the seeds (which my chickens LOVED!). Coat with a small amount of olive oil, salt and pepper, and roast flat-side down at 400 degrees for 35-45 minutes depending on the size of the squash. When you flip them over, you will see the little lines of the softened flesh ready to be shredded. With a fork, gently shred the squash so it looks like spaghetti. Top with your favorite meat sauce! Or... Make a healthy version of carbonara! Sautee your favorite veggies (I had mushrooms, asparagus, and zucchini) with onions and garlic along with some diced ham (pancetta would be better but I had ham in the deli drawer so that's what I used!). Mix a couple of eggs with a little bit of milk and stir in on low heat. Gently fold in your shredded spaghetti squash. And of course some grated Parmesan. It is definitely softer than nice al-dente pasta, so for me it almost reminds me of risotto. Whatever it is like, it is delicious and healthy! Enjoy!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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