Mmmmmm pasta.
You helped get me through college. You were one of the first meals I learned to make on my own. You were a warm meal on a cold winter night in Maine. You comforted me. You were also full of carbs, lacked nutrition, and the decision was made that YOU HAD TO GO. Breaking off any kind of relationship that lasts a long time, brought joy (even if it ultimately wasn’t good for you), is a tough thing to do. I ripped off the band-aid and said NO MORE to pasta.
My body feels so much better. I don’t miss the heavy feeling after eating, but I missed the Italian dish that I enjoyed my entire life and connected to so many memories. In high school we would eat spaghetti dinners as a team before basketball games. Pasta makes me think of family. It reminds me of how I survived living on my own for the first time. Even though it wasn’t good for me, I missed it in my life.
Introducing: Spaghetti Squash
I had my first spaghetti squash at Tripp’s Primal Farm and Cafe in Auburn, ME. It was listed on their board for specials, but I didn’t really know what that meal would look like, so I had to ask. They said it was like eating real spaghetti. I was skeptical. It was AMAZING. It was a bowl of nature’s pasta. This was the first time I realized I could still eat pasta, AND feel good after eating it. We quickly learned how to make this meal at home, and now I have it at least once a week.
If you’re wondering if spaghetti squash is good for you, the answer is YES!
“Spaghetti squash is not only low in carbohydrates but is also rich in antioxidants, such as vitamins A and C, B-vitamins, beta-carotene, lutein, zeaxanthin, and essential minerals. It also contains the essential fatty acids omega-3 and omega-6, and has potent antimicrobial properties. It is a guiltless treat and definitely a better choice than your regular pasta.” –Read more about the health benefits here.
RECIPE:
-Pre-heat oven to 350ºF
-Wash the squash and remove any stickers
-Use a large knife to cut it in half (the long way)
-Scoop out the seeds
-Add some oil (olive, coconut, etc.) to the inside of each half. Place a sliver of butter in each half too.
-Place on a baking sheet, with the open side of the squash facing up
-Bake for 35 minutes.
-Remove the squash and spread around the oil and butter that has settled all on the bottom.
-Add sauce and cheese. Place in the oven for another 25 minutes.
-Remove, let cool, and enjoy!
***You can peel back the vegetable noodles from the sides, and eat it directly out of the squash, or you can remove all the contents onto a plate or bowl before eating. One serving for me is usually half of a squash. I put the other half in the fridge and have it for left overs.
