I have a new love.
This is a true, deep, passionate love. Now that I found it, I don’t think I can imagine a future without it in my life.
I have done low carb off and on a few times. I can get over my cravings for sweets fairly quickly. (and if not I can usually whip up something that satisfies the urge with a little ingenuity.)
But breads and pastas are my downfall. I have to admit, I don’t much care for soy or almond flour much. I only whip up the baked low carb stuff when I just can’t take it anymore. If the craving strikes hard for pasta though, I don’t have much recourse. I try to kill it with the best possible alternative, which up until now were small amounts of home made whole wheat pasta with extra fiber added to the dough. I was almost tempted to try to may soy noodles (I still might attempt this) but then I thought, heck let me try the spaghetti squash thing.
It takes time to prep- I’ll warn you up front. You have to bake the squash at 350 for about an hour until it’s tender. Then cut it in half and scoop out the seeds. Then you take a fork and use it to pull out the spaghetti-like strands of squash from the skin. Top with your favorite sauce and voila! Low carb pasta. I made mine up with alfredo sauce and added grilled chicken, zucchini and mushrooms. It was really very good. Actually, I liked it better than pasta and my husband who does not do low carb and is very reluctant to try new veggies even said he really liked it a lot.
I also think it will be good with pesto, and maybe even shrimp/chicken scampi. I’m not sure about tomato sauce, but tomato is usually higher in carbs anyway.
So if you are like I was and read about this squash and have always been scared to try it, don't be scared. It's good. Real good.
Oh. My. God. Good.
And right now it's very much in season, so give it a try!