In the new year, I have been trying to increase the amount of whole foods that we consume. To me, this means coming up with creative ways to eat less processed food and re-think traditional meals. I have already experimented with (and found that I love) cauliflower rice, so I decided to try spaghetti squash pasta next.
I followed these instructions from Colorful Eats for preparing the squash. First you bake it a bit, then you cut it open and clean it out a lot like preparing a pumpkin on Halloween. Then you use a fork to scrape out little shavings from the inside of the squash. This took a whole lot of wrist strength, to the point where I felt that I maybe undercooked the squash.
Once I was done preparing the spaghetti squash shavings, I mixed them with everything I would put in a typical Italian pasta bowl. I added kalamata olives, tomatoes, basil, garlic, and just a little bit of a red pepper spread.
It has a little bit of a crunch in comparison to spaghetti, and the pieces are obviously shorter, but it’s got the feel of a bowl of pasta without the guilt. Eric happily ate the leftovers on another night. He said that he would eat it again, and so would I, but I’m not sure it was worth the effort. It was kind of a pain to prepare, especially in comparison to the incredibly easy cauliflower rice.